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Moroccan Recipes
Dukkah Roasted Chickpeas & Veggies

Dukkah Roasted Chickpeas & Veggies

with Mint Couscous

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Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula roast veggies, plus dukkah chickpeas and a lightly seasoned couscous that's all brought together with a cooling mint yoghurt. Go big with us, you’ll be glad you did.

Allergens:SesameMilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion

cauliflower

2 unit

carrot

1 unit

red onion

½ unit

lemon

1 packet

chermoula spice blend

1 tin

chickpeas

1 sachet

dukkah

(ContainsSesame)

1 clove

garlic

1 bunch

mint

1 packet

Greek yoghurt

(ContainsMilk)

½ cube

vegetable stock

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

chilli flakes

Not included in your delivery

olive oil

2 tsp

honey

1 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2570 kJ
Fat18.4 g
of which saturates3.4 g
Carbohydrate77.3 g
of which sugars26.3 g
Protein24.9 g
Sodium1160 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into 2cm florets. Cut the carrot (unpeeled) into 1cm batons. Slice the red onion into 1cm wedges. Slice the lemon (see ingredients list) into wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

In a large bowl, combine a pinch of chilli flakes (if using), the chermoula spice blend, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the cauliflower, carrot and onion and toss to coat. Spread the spiced veggies over an oven tray lined with baking paper and roast until tender, 25-30 minutes.

TIP: Don't worry if the veggies char slightly, this will add to the flavour!

3

In a large bowl, combine a pinch of chilli flakes (if using), the chermoula spice blend, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the cauliflower, carrot and onion and toss to coat. Spread the spiced veggies over an oven tray lined with baking paper and roast until tender, 25-30 minutes.

TIP: Don't worry if the veggies char slightly, this will add to the flavour!

4

Finely chop the garlic (or use a garlic press). Pick and thinly slice the mint leaves. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook until fragrant, 30 seconds. Carefully pour the garlic oil mixture into a small bowl. Add the Greek yoghurt, a squeeze of lemon juice and 1/2 the mint and season with a pinch of salt and pepper. Mix well to combine. Set aside.

5

Return the saucepan to a high heat and bring the water and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the liquid is absorbed, 5 minutes. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, place the roasted veggies, baby spinach leaves and dukkah roasted chickpeas and gently toss to combine.

TIP: Allow the veggies to cool slightly before tossing to keep the spinach leaves crisp.

6

Divide the mint couscous between plates. Top with the dukkah chickpea and roast veggie toss. Serve with the mint yoghurt and remaining lemon wedges.