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Glazed Heirloom Carrots

served with Spinach Couscous

Cooking time

0 minutes




0 /serving

Treat yourself to an incredible dish with North African flavors featuring ingredients that will take you on a voyage: harissa, currants, couscous and molasses. In this recipe, an interesting combination of sweet, salty and spicy enhances beautiful heirloom carrots - an explosion of unique flavors awaits you! Approximately 650 calories per serving.

We will send you:

  • 1 Bunch Mint
  • 60g Baby Spinach
  • 1 Red Onion
  • 350g Heirloom Carrots
  • 140g Couscous
  • 100g Greek Yogurt
  • 20ml Molasses
  • 30g Currants
  • 20g Sliced Almonds
  • 5g Harissa

You will need:

Olive Oil
Salt & Pepper
Large Pan
Medium Pot
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
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Mise en place
• Wash and dry the fresh produce.
• In a medium pot, heat one and a half cups of salted water to boiling on high (double the water for 4 servings).
• Trim off and discard the stem ends of the carrots; quarter the carrots lengthwise.
• Cut the onion into wedges and separate the layers from one another.
• Pick the mint leaves off the stems; discard the stems.
• Roughly chop the spinach.
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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, then add the spinach and almonds. Stir until the spinach is slightly wilted.
• Season with S&P to taste. Drizzle with olive oil and set aside in a warm place.
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Start the carrots
• While the couscous cooks, in a large pan, heat a generous drizzle of olive oil on medium-high until hot.
• Add the carrots and cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened.
• Add the onion and cook, stirring occasionally, 2 to 4 minutes, or until softened. Season with S&P to taste.
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Add the sauce
• Add the currants, molasses and half cup of water to the pan of carrots and onion (double the water for 4 servings).
• Cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until the liquid is slightly reduced in volume.
• Remove from heat.
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Finish and plate your dish
• Off the heat, add the Greek yogurt and as much of the harissa paste as you’d like to the pan (control the level of heat to your taste); stir until thoroughly combined. Season with S&P to taste.
• For plating, divide the spinach-almond couscous between your dishes. Top with the carrots and sauce.
• Garnish with the mint (roughly chop before adding). Bon appétit!