A beautiful spring dish. Baby carrots are roasted until soft and caramelized, then tossed in a cumin-lemon-thyme vinaigrette. Served over Israeli couscous and arugula, then topped with creamy avocado, toasted pumpkin seeds, and a dollop of tangy sour cream.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.