• Preheat oven to 400°F.
• Prepare Citrus Ginger dressing by whisking all ingredients in a small bowl and set aside.

Roasted Carrots (Grubs)

• Place baby carrot between two chopsticks on a cutting board. Use a chef knife to cut small cuts along the length of each carrot allowing the chopstick to stop the knife from cutting all the way through the carrot. Place Hassel backed carrots into a medium bowl and toss with 1-2 tablespoons of the citrus dressing. Transfer carrots to a parchment lined baking sheet and cover with foil. Roast in the oven for 20 minutes. Take the carrots out of the oven and remove foil. Baste the carrots with a little dressing and return the carrots, uncovered, to the oven. Roast for an additional 25-30 minutes or until they are caramelized and tender. While the carrots roast, prepare the spiced couscous.

Spiced Couscous (Dirt)

• In a large skillet with a lid, heat oil, cumin, coriander. cardamom and garlic over medium high heat until the spices and garlic are fragrant, about 1-2 minutes. Add couscous, broth, ginger, bay, salt and pepper flakes and stir to combine. Cover and allow to cook over medium heat for the time indicated on couscous packaging, adding more broth if needed for desired tenderness. Toss in cranberries and pumpkin seeds and set aside until the carrots are done.
• Toss grubs with prepared spiced couscous and the rest of the citrus dressing and garnish with chopped cilantro. Serve with extra pumpkin seeds and cranberries. This dish is can be served warm or room temperature. Enjoy!