BBQ Honey-Drizzled Carrots & Spicy Cucumber Salsa
over Zesty Pearl Cousous & Herbed Hummus
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
If you haven’t considered grilling carrots, you’ll be converted once you see how the barbecue softens and chars them. Drizzled with honey, they rest on pearl couscous, perked up with mustardy spices, lemon zest and a handful of fresh herbs. Complete the dish with two condiments: herb-spiked hummus and a hot-to-trot cucumber, jalapeño and caper salsa.
We will send you:
- 300g Nantes carrots
- 1 Jalapeño pepper
- 1 Lemon
- 2 Cucumbers
- 14g Herb medley (parsley, mint, cilantro)
- 120g Hummus
- 20g Capers
- 165g Multicoloured pearl couscous
- 7g Honey
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Mustard, Sesame, Wheat
You will need:
Medium pot
Zester
Strainer
Oil
Salt & pepper (S&P)
BBQ
Total Fat
14 g
Saturated Fat
2 g
Sodium
1300 mg
Total Carb
99 g
Sugars
14 g
Protein
19 g
Fibre
13 g
Preparation
Grill the carrots
Heat the BBQ on high, making sure to oil the grill first. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise (quarter if large). In a large bowl, combine the carrots, a drizzle of oil, ⅓ of the spices and S&P. Add to the BBQ and grill, turning occasionally, 8 to 12 min., until beginning to char and soften. Transfer to a plate and drizzle with the honey.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 12 min., until tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent clumping; season with ½ the remaining spices and S&P.
Mise en place
Meanwhile, zest and juice the lemon. Small-dice the cucumbers. Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems; finely chop the leaves. Combine the herbs in a small bowl. Roughly chop the capers. Halve and core the jalapeño lengthwise; finely chop.
Make the spicy cucumber salsa
In a medium bowl, combine the cucumbers, capers, ½ the lemon juice, ½ the lemon zest, the jalapeño (start with ½ for medium spicy), a drizzle of oil, the remaining spices and S&P.
Make the herbed hummus
In a second medium bowl, combine the hummus, ½ the herbs, the remaining lemon juice and S&P.
Finish & serve
To the pot of couscous, add the remaining lemon zest and herbs, and S&P. Divide the herbed hummus between your plates and spread out in a circular motion. Top with the couscous, carrots and spicy cucumber salsa. Bon appétit!
