BBQ Honey-Drizzled Carrots
Spicy Cucumber Salsa & Herbed Hummus
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
If you haven’t considered grilling carrots, you’ll be converted once you see how they soften and char. Drizzled with honey, they rest on pearl couscous, perked up with lemon zest and a handful of fresh herbs. Complete the dish with herby hummus and a hot-to-trot jalapeño, cucumber and caper salsa.
We will send you:
- 1 Lemon
- 300g Nantes carrots
- 1 Jalapeño pepper
- 14g Herb medley (parsley, mint, cilantro)
- 2 Cucumbers
- 7g Honey
- 165g Multicoloured pearl couscous
- 20g Capers
- 120g Hummus
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Mustard • Sesame • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
BBQ
Total Fat
15 g
Saturated Fat
2 g
Sodium
1300 mg
Total Carb
96 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, toss with 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; stir well.
- 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!
