with Cumin Glazed Carrots & Cashew Cheese
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- 3 carrots, peeled and halved lengthwise and then widthwise
- 1 tsp ground cumin
- 1 lemon, zested and juiced (divided)
- 2 tsp agave
- ¼ cup sliced almonds (divided)
- ¾ cup Israeli couscous
- 2 oz dried apricots, roughly chopped
- 1 garlic clove, minced
- 2 oz Treeline® Herb and Garlic Cashew Cheese
- 2 oz baby kale
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add carrot, cumin, lemon zest, agave, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until carrots are tender and browned in places, 15 to 17 minutes.
Add almonds to a small saucepan and cook over medium heat until golden brown, 2 to 3 minutes. Transfer toasted almonds to a cutting board and roughly chop just half.
Return the small saucepan to high heat and add 1 cup water and a pinch of salt. Bring to a boil, add couscous, cover, and reduce heat to low. Cook until water is absorbed, 7 to 9 minutes. Drain any remaining water from the couscous and transfer grains to a medium bowl. Add just half the lemon juice, the unchopped almonds, apricots, garlic, and 2 tsp olive oil to the bowl with the couscous. Taste the apricot couscous and add salt as necessary.
Add chopped almonds and a pinch of salt and pepper to a plate and toss. Form cashew cheese into 4 balls, and roll in chopped almonds to coat.
Add baby kale, remaining lemon juice, 1 tsp olive oil, and a pinch of salt to a medium bowl, and toss. Divide the apricot couscous between bowls. Top with cumin glazed carrots, almond crusted cashew cheese, and baby kale salad. Dig in! TIP: You can also toss the baby kale salad directly on your cutting board if you prefer.