Chermoula Black Bean & Couscous Bowl
with Almonds & Garlic Mayo Dressing- Wheat
- Gluten
- Almond
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
We love the tender texture of black beans and couscous; the nourishing grains and pulses are the perfect pair for handling bold flavours. Combine that with spiced and roasted veggies, garlic mayo dressing and refreshing herbs for a bowl to remember! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Lentils
1
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Baby Spinach Leaves
1
White Turnip
1
Carrot
1
Lemon
1 sachet
Chermoula Spice Blend
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel white turnip, then cut turnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, then drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, drain and rinse black beans. Thinly slice onion. Slice lemon into wedges. Roughly chop roasted almonds. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook black beans and chermoula spice blend until fragrant and warmed through, 1-2 minutes. • Add the butter and honey and cook, stirring, until melted, 1 minute. Transfer to a bowl and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Set aside.
• While the onion is cooking, add the water (for the couscous) to a medium saucepan. Bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• In a small bowl, combine mayonnaise and garlic dip. Set aside. • To the couscous, add the black beans, roasted veggies, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Toss to combine.
• Divide chermoula lentil couscous between bowls. Top with caramelised onion. • Drizzle over garlic mayo. Tear over mint leaves and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!
