Here’s a hearty vegetarian meal that brings inspiration from across the globe to your plate. Flavourful paneer meets roasted vegetables tossed with chermoula spices, and there’s a tangy yoghurt dressing plus a smattering of juicy currants in the couscous to finish it off.
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
chermoula spice blend
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
flaked almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
baby spinach leaves
water (for the couscous)
water (for the dressing)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm half-moons. Cut the parsnip (unpeeled) into 1cm chunks. Cut the cauliflower into small florets. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Sprinkle over 1/2 the chermoula spice blend and a drizzle of olive oil, then season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, add the water (for the couscous) to a medium saucepan. Add the vegetable stock powder, then bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
While the couscous is cooking, cut the paneer cheese into 2cm cubes. In a large bowl, combine the Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people), remaining chermoula spice blend, the salt and a generous drizzle of olive oil. Add the paneer and toss to coat.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Finely chop the garlic. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the paneer, tossing occasionally, until golden, 4 minutes. Add the garlic and cook until fragrant, 1 minute.
While the paneer is cooking, zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. In a second small bowl, combine the remaining yoghurt, the lemon zest and water (for the dressing). Season with salt and pepper. Set aside. Add the roasted veggies, baby spinach and a squeeze of lemon juice to the couscous. Toss to combine.
Pick and roughly chop the mint. Divide the roast veggie couscous between plates. Top with the chermoula spiced paneer. Drizzle over the lemony yoghurt. Garnish with the mint and toasted almonds. Serve with any remaining lemon wedges.