Name: Grilled Carrot-Zucchini Salad with Cumin Dressing, Couscous & Ricotta
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 6 medium carrots; 710 ml chicken or vegetable broth; 1 small pkg fresh mint; 1 ½ oranges; ⅓ cup pistachios, unsalted; 1 ½ (425 g) pkgs ricotta cheese; 1 ½ cups whole wheat couscous; 3 medium zucchini squash; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; garlic powder; honey; salt

Grilled Carrot-Zucchini Salad with Cumin Dressing, Couscous & RicottaGrilled Carrot-Zucchini Salad with Cumin Dressing, Couscous & Ricotta — a 35-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

6 medium carrots

710 ml chicken or vegetable broth

1 small pkg fresh mint

1 ½ oranges

⅓ cup pistachios, unsalted

1 ½ (425 g) pkgs ricotta cheese

1 ½ cups whole wheat couscous

3 medium zucchini squash

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

garlic powder

honey

salt

Instructions

In a medium saucepan, bring broth to a boil. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork right before serving.

Meanwhile, wash and dry the fresh produce.

Peel, trim, and quarter carrots lengthwise, then halve crosswise; place in a large bowl.

Trim zucchini and quarter lengthwise, then halve crosswise; add to the bowl with the carrot.

Preheat a grill pan, outdoor grill, or skillet over medium-high heat.

While the pan heats up, drizzle veggies with oil, season with spices, and toss to coat.

Once the pan is hot, working in batches if necessary, add the veggies and grill, turning occasionally, until lightly charred and fork-tender, 6-8 minutes. Transfer to a plate and let cool, 5 minutes. (Reserve bowl for the next step.)

Meanwhile, zest and juice oranges into the reserved bowl; add oil, Dijon, honey, and spices. Whisk to combine the dressing.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

Roughly chop pistachios and add to the bowl; set aside.

Just before serving, halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl, along with the grilled veggies, and stir to combine the salad.

To serve, divide couscous and grilled veggie salad between plates or bowls; top with ricotta and drizzle with remaining dressing from the bowl. Enjoy!

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