Berbere Cauliflower Tagine

Name: Berbere Cauliflower Tagine with Couscous & Spiced Tomato Sauce
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 bag baby spinach leaves; 1 packet roasted cashews; 1 tin chopped tomatoes; 1 tsp honey; 1 tin coconut milk; 3 clove garlic; 1.5 sachet Berbere seasoning

with Couscous & Spiced Tomato Sauce

Get up to $175 off

A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance, but made it speedier for you to enjoy sooner. Bask in a combination of fluffy couscous, roasted cauliflower, a sweetly spiced tomato sauce and a smattering of cashews and you too will think of a tagine as a surprising weeknight staple.

Tags:

Veggie

Allergens:

Gluten(Wheat)

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

1 sachet

vegetable stock powder

1 packet

couscous

1 bag

baby spinach leaves

1 packet

roasted cashews

1 tin

chopped tomatoes

1 tin

coconut milk

3 clove

garlic

1.5 sachet

Berbere seasoning

Not included in your delivery

olive oil

¾ cup

water

1 tsp

honey

Nutrition Values

/ per serving

Energy (kJ)2760 kJ

Fat32.1 g

of which saturates18.8 g

Carbohydrate71 g

of which sugars26.9 g

Protein18.5 g

Sodium1488 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the carrot into bite-sized chunks. Place the cauliflower and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast for 20-25 minutes.

While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, finely chop the garlic. Roughly chop the baby spinach leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic and Berbere seasoning (see ingredients) until fragrant, 30 seconds. Add the chopped tomatoes and honey and cook until the sauce has thickened, 2-3 minutes.