About the Dish

1/2 cup Whole Wheat Couscous
1 tablespoon Spice Blend
8 ounces Carrot
3 ounces Radish
1 ounce Green Onion
2 Lemon
1/2 teaspoon Ground Cumin
1 clove Garlic
1/4 cup Sunflower Seeds
6 sprigs Parsley
1 tablespoon Sumac
1 Pita Bread
3 1/2 ounces Hummus
Per Serving
Calories 670
Total Fat 32 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 620 mg
Total Carbohydrates 84 g
Dietary Fiber 14 g
Sugar 12 g
Protein 19 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Tart Cider

Lots going on in this dish, but we think we have found the perfect beverage. Durham, North Carolina's Bull City Ciderworks produces Rhize Up: a tart gingery cider that should be the perfect complement to the sumac in this dish. As an added benefit, Bull City Cider maintains its sweetness without added sugar due to their "cold crashing" process.

Sparkling Chenin Blanc, Vouvray, France

Crisp, fresh vegetables match well with the light and vibrant nature of 'petillant' Chenin Blancs. The effervescence, as well as the heightened acidity, are also perfect with the hummus.


• Heat oven to 400° F. • Place a small saucepan over medium high heat. Add 1 cup water and 1/4 teaspoon kosher salt.
MISE EN PLACE • Cut carrot into 1-inch pieces. • Peel and chop green onion. • Peel and mince garlic • Halve and juice one lemon. Cut remaining lemon into wedges. • Trim radish. Cut lengthwise into 1/4-inch wedges, and thinly slice crosswise. • Pick and chop parsley leaves Tip: A fun and pretty way to cut the carrots is an “oblique” cut. Hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn. Repeat in a rocking motion.
• In a bowl, combine couscous and half of the Biryani spice blend. • When water boils, pour over couscous, and cover bowl. Let stand, covered, until all water is absorbed and couscous is tender, 15-20 minutes.
• On a baking sheet, toss together carrots and 1 teaspoon olive oil. • Roast in oven until tender and lightly browned, 12-15 minutes
• In a bowl, combine radish, green onion, lemon juice, cumin, garlic, sunflower seeds, parsley, remaining Biryani spice blend and 2 teaspoons olive oil. • Taste and adjust seasoning as desired.
As soon as carrots come out of the oven, sprinkle with sumac. Stir to combine.
• Toast pita in oven, 2-3 minutes. • Cut into 8 wedges. • Stir 1 teaspoon olive oil into couscous.
• Stir 1 1/2 teaspoons olive oil into each serving of hummus. Season to taste with pepper. • Serve as a sampler plate or mezze with lemon wedges. Enjoy!