Roasted Carrot and Avocado Salad
with Israeli Couscous and Pepitas
In this salad, we're roasting carrots with garlic, cumin, and thyme until they're fragrant and caramelized. Tossed with nutty couscous, peppery arugula, and creamy avocado, contrast is the name of the game.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
18 ounce
Carrots
¼ ounce
Thyme
1 unit
Lemon
2 clove
Garlic
1 teaspoon
Cumin
1 teaspoon
Chili Flakes
¾ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
1 unit
Avocado
2 ounce
Arugula
1 ounce
Sour Cream
(Contains: Milk)
1 ounce
Pepitas
Not included in your delivery
box
Salt
box
Pepper
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Olive Oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 400 degrees. Strip the leaves off the thyme sprig. Mince or grate the garlic. Halve and juice the lemon. Peel and cut the carrots into thin wedges (like steak fries).
In a large bowl, combine the carrots, garlic, thyme, lemon juice, cumin, up to ¼ teaspoon chili flakes, salt, pepper, and a large drizzle of olive oil. Spread the carrots onto a baking sheet, reserving some of the marinade in the bowl. Roast for 25-30 minutes, tossing halfway through, until golden brown.
Heat a drizzle of oil in a small pot over medium heat. Add the Israeli couscous and toast, stirring, for 1-2 minutes, until slightly fragrant. Add 1 ½ cups water, the stock concentrate, and a pinch of salt to the pot. Bring to a boil, cover, and reduce to a low simmer for 10-15 minutes, until al dente.
Pit, peel, and dice the avocado. Toss into the bowl with the remaining marinade. Toss in the arugula and the roasted carrots, adding a drizzle of oil if necessary. Season with salt and pepper.
Serve the salad on a bed of Israeli couscous, finish with a sprinkle of pepitas and a dollop of sour cream. Enjoy!
