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Cumin-Roasted Carrot and Avocado Salad

Cumin-Roasted Carrot and Avocado Salad

with Israeli Couscous

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Rated 3.2 / 4out of 1441 ratings
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In this salad, we're roasting carrots with garlic, cumin, and thyme until they’re fragrant and full of concentrated sweetness. Peppery arugula and creamy avocado are then tossed into the mix, resulting in lots of contrasting colors, textures, and flavors. Throw in some pepitas and sour cream for garnish and you’ve got a salad that sings with sunshine-y vibes and lots of veggie wholesomeness.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit


¼ ounce


1 unit


2 clove


1 teaspoon


1 teaspoon

Chili Flakes

¾ cup

Israeli Couscous


1 unit

Vegetable Stock Concentrate

1 unit


2 ounce


2 tablespoon

Sour Cream


1 ounce


Not included in your delivery





4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories687 kcal
Fat30 g
Saturated Fat6 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber19 g
Protein19 g
Cholesterol10 mg
Sodium402 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Small pot
Instructionsarrow up iconarrow up icon
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Preheat and prep
Preheat and prep

Wash and dry all produce. Preheat oven to 400 degrees. Peel and halve carrots, then cut into 2-inch long wedges. Strip leaves from thyme. Discard stems. Mince or grate garlic. Halve lemon.

Make dressing
Make dressing

Squeeze lemon juice into a large bowl. Whisk in garlic, thyme leaves, cumin, chili flakes (to taste), salt, pepper, and a large drizzle of olive oil. Add carrot wedges and toss to coat.

Roast carrots
Roast carrots

Spread carrots onto a baking sheet, keeping some dressing in bowl. Roast until lightly browned, 25-30 minutes. Toss halfway through.

Cook couscous
Cook couscous

Meanwhile, heat a drizzle of olive oil in a small pot over medium heat. Add couscous and toss until slightly fragrant, 1-2 minutes. Stir in 1½ cups water, stock concentrate, and a pinch of salt. Bring to a boil, cover, and reduce to a simmer. Cook until al dente, 10-15 minutes.

Make salad
Make salad

Pit, peel, and dice avocado. Toss in bowl with remaining dressing. Toss in roasted carrots, arugula, a drizzle of olive oil. Season with salt and pepper.

Plate and serve
Plate and serve

Divide Israeli couscous between plates. Top with salad. Garnish with pepitas and a dollop of sour cream.