Shawarma Roasted Carrots

Name: Shawarma Roasted Carrots with Goat's Cheese and Minty Cumin Couscous
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 Carrot; 1.5 Shawarma Spice Mix; 300 Water; ½ Vegetable Stock Pot; 1.5 Cumin; 150 Wholewheat Couscous; 1 Garlic Clove; 1 Mint; ½ Goat's Cheese; 1 Mangetout; 25 Munchy Seeds: Honey Seeds

with Goat's Cheese and Minty Cumin Couscous

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This dish teams tasty shawarma roasted carrots, with crispy sugar snaps, creamy, creamy Goat's cheese and the sweetest, crunchiest honeyed seeds! Pefection on a plate!

Tags:

Veggie

Allergens:

Celery

•Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active

DifficultyMedium

Ingredients

serving amount

Carrot

1.5

Shawarma Spice Mix

Vegetable Stock Pot

(Contains: Celery, Sulphites)

1.5

Cumin

150

Wholewheat Couscous

(Contains: Cereals containing gluten)

Garlic Clove

Mint

Goat's Cheese

(Contains: Milk)

Mangetout

Munchy Seeds: Honey Seeds

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)2431 kJ

Energy (kcal)581 kcal

Fat18 g

of which saturates9 g

Carbohydrate77 g

of which sugars18 g

Protein29 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Lid

•Grater

•Grill Pan

•Bowl

Instructions

Preheat your oven to 200 degrees. Peel the carrot, remove the top and bottom off and chop into batons about the size of your middle finger. Pop on a baking tray and drizzle over some oil. Sprinkle on the shawarma seasoning, a pinch of salt and a grind of black pepper. Toss together, then spread out in a single layer. Roast on the top shelf of your oven until slightly crispy, 15-20 mins.

Pour the water (amount specified in the ingredient list) into a saucepan with the vegetable stock pot and cumin. Bring to the boil, stirring to dissolve the stock pot, then add the couscous, put a lid on the pan and take off the heat. Set the couscous aside for 10-15 mins to absorb the water while you cook everything else.

Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (disgard the stalks). Break up the goat's cheese into roughly 2cm chunks.

Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the sugar snap peas. Season with a pinch of salt and a grind of black pepper. Stir-fry until slightly browned, 3-4 mins. Add the garlic. Cook for 1 minute more. Remove the pan from the heat.

Once the couscous is ready, fluff it up with a fork and add a drizzle of oil and the mint leaves. Combine thoroughly and season with salt and black pepper to taste.

Spoon the couscous into bowls and top with sugar snaps. Pile on the roasted carrots and goat's cheese and finish with a sprinkling of the honey seeds. Enjoy!