Golden Cauliflower, Chicken & Lentil-Couscous
with Yoghurt & Toasted Almonds
- Wheat
- Gluten
- Milk
- Almond
This is a bowl of pure plant-powered heaven. Curry-spiced cauliflower, roasted to crispy perfection sits atop a bed of fluffy couscous and flavourful lentils. A crunchy cucumber salad and a dollop of creamy yoghurt take it to the next level - fresh, hearty and oh-so-satisfying!
Ingredients
2
Garlic
320 g
Chicken Breast
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 packet
Flaked Almonds
(Contains: Almond; )
packet
Baby Leaves
1
Cauliflower
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Lentils
1
baby kale
1
Red Onion
Not included in your delivery
1 drizzle
olive oil
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with curry powder, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. In the last 3 minutes of baking time, add flaked almonds to the side of the tray and toast until golden.
• Meanwhile, thinly slice onion (see ingredients).
• Roughly chop cucumber. Finely chop garlic.
• Drain and rinse lentils. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook onion stirring, until softened, 4-5 minutes.
• Add the lentils, garlic and chermoula spice blend, and cook, stirring, until fragrant, 1-2 minutes. Season.
• To the pan with the lentils, add the water and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Just before serving, in a large bowl, combine baby kale, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide spiced lentil couscous between bowls.
• Top with salad, chicken and golden cauliflower.
• Top with Greek-style yoghurt and flaked almonds. Serve with any remaining lemon wedges. Enjoy!
