Harissa-Roasted Carrot and Avocado Salad
with Israeli Couscous
Spicy harissa dressing pairs deliciously with sweet carrots and golden avocado in this hearty dinner salad. Mixed with Isaraeli couscous and topped with sour cream, this is one dish you won't soon forget!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
Middle Eastern Salad Topper
Not included in your delivery
Preheat the oven to 425°F (to roast the carrots). Start prepping when the oven comes up to temperature!
Prep: Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince or grate the garlic. Zest, then juice the lemon. Strip 1 1/2 tbsp thyme leaves from the stems.
Make the dressing: In a medium bowl, whisk together the garlic, lemon zest, lemon juice, thyme and as much harissa as you like and a drizzle of oil. Season with salt and pepper.
Roast the carrots: Toss the carrots on a parchment-lined baking sheet with half the dressing. Roast in the centre of the oven, stirring halfway through, until golden-brown, 20-23 min.
Cook the Israeli couscous: Meanwhile, add the couscous to the boiling water. Cook until tender, 6-8 min.
Cook the avocado: Heat a small pan over medium-high heat. Halve and pit the avocado. Place the avocado halves, cut-side down, on the dry pan. Cook until the bottoms are golden-brown, 1-2 min. Set aside on a plate.
Finish the salad: Add the arugula and carrots to the bowl with the remaining dressing. Carefully peel the skin from the avocado halves, then thinly slice.
Finish and serve: Drain and rinse the couscous under cold water. Return to the pot. Stir in the broth concentrate. Divide the couscous between plates and top with the salad and avocado slices. Sprinkle with the salad topper and dollop with sour cream. Enjoy!