Harissa-Glazed Heirloom Carrot Salad with Date Molasses & Spinach-Almond Couscous

Harissa-Glazed Heirloom Carrot Salad

with Date Molasses & Spinach-Almond Couscous

Group Created with Sketch. 20 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 535 Cals/serving

In this couscous and vegetable salad, inspired by North African and Middle Eastern cuisines, we’re sautéing heirloom carrots and coating them in an incredible sauce. Sweet date molasses and currants are combined with Greek yogurt and harissa paste, a popular Tunisian condiment made with vibrant red peppers and simple seasonings. The results are creamy, rich and perfectly spicy.

Get Cooking
fresh
ingredients
Harissa-Glazed Heirloom Carrot Salad with Date Molasses & Spinach-Almond Couscous
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, heat a big pinch of salt and 1 cup of water to boiling on high. Trim off and discard the stem ends of the carrots; quarter the carrots lengthwise. Peel the onion and cut lengthwise into ¾-inch wide wedges; separate the layers. Pick the mint leaves off the stems; discard the stems. Roughly chop the spinach.

Make the spinach-almond couscous:
2 Make the spinach-almond couscous:

Add the couscous to the pot of boiling water; cover and remove from heat. Let stand for 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork. Add the spinach and almonds; stir until the spinach is slightly wilted. Season with salt and pepper to taste and set aside in a warm place.

Start the carrots:
3 Start the carrots:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the onion. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Add the sauce:
4 Add the sauce:

Add the currants, date molasses and ½ cup of water to the pan of carrots and onion; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 2 to 4 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

Finish the carrots:
5 Finish the carrots:

Off the heat, add the harissa paste and Greek yogurt to the pan of vegetables and sauce; stir until thoroughly combined. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the spinach-almond couscous and finished carrots between 2 dishes. Garnish with the mint. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a medium pot, heat a big pinch of salt and 1 cup of water to boiling on high. Trim off and discard the stem ends of the carrots; quarter the carrots lengthwise. Peel the onion and cut lengthwise into ¾-inch wide wedges; separate the layers. Pick the mint leaves off the stems; discard the stems. Roughly chop the spinach.

2 Make the spinach-almond couscous:

Add the couscous to the pot of boiling water; cover and remove from heat. Let stand for 5 minutes, or until the water has been absorbed. Fluff the cooked couscous with a fork. Add the spinach and almonds; stir until the spinach is slightly wilted. Season with salt and pepper to taste and set aside in a warm place.

Make the spinach-almond couscous:
Start the carrots:
3 Start the carrots:

While the couscous cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the onion. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

4 Add the sauce:

Add the currants, date molasses and ½ cup of water to the pan of carrots and onion; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 2 to 4 minutes, or until the liquid is slightly reduced in volume. Remove from heat.

Add the sauce:
Finish the carrots:
5 Finish the carrots:

Off the heat, add the harissa paste and Greek yogurt to the pan of vegetables and sauce; stir until thoroughly combined. Season with salt and pepper to taste.

6 Plate your dish:

Divide the spinach-almond couscous and finished carrots between 2 dishes. Garnish with the mint. Enjoy!

Plate your dish: