About the Dish

  • Whole Wheat Couscous

    Whole Wheat Couscous

  • Spice Blend

    Spice Blend

  • Carrot

    Carrot

  • Radish

    Radish

  • Green Onion

    Green Onion

  • Lemon

    Lemon

  • Ground Cumin

    Ground Cumin

  • Garlic

    Garlic

  • Sunflower Seeds

    Sunflower Seeds

  • Parsley

    Parsley

  • Sumac

    Sumac

  • Pita Bread

    Pita Bread

  • Hummus

    Hummus

METHOD

1
• Heat oven to 400° F. • Place a small saucepan over medium high heat. Add 1 cup water and 1/4 teaspoon kosher salt.
2
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.
3
• 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.
4
• On a baking sheet, toss together carrots and 1 teaspoon olive oil. • Roast in oven until tender and lightly browned, 12-15 minutes
5
• 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.
6
As soon as carrots come out of the oven, sprinkle with sumac. Stir to combine.
7
• Toast pita in oven, 2-3 minutes. • Cut into 8 wedges. • Stir 1 teaspoon olive oil into couscous.
8
• 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!

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