Middle Eastern-Style Cauliflower Tagine
with Couscous & Spiced Tomato Sauce
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, sweetly spiced tomato sauce and a smattering of almonds and you too will think of a tagine as a surprising weeknight staple.
The recent wet and cold weather across New Zealand has 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 portion
cauliflower
1
carrot
1 packet
flaked almonds
(Contains: Almond; )
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
tomato sugo
1 sachet
vegetable stock powder
1 box
coconut milk
1 bag
baby spinach leaves
4 clove
garlic
1 sachet
Middle Eastern Seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
20 g
butter (for the couscous)
(Contains: Milk; )
¾ cup
boiling water
1 tsp
honey
10 g
butter (for the sauce)
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Place couscous and butter(for the couscous) in a medium heatproof bowl. Add the boiling water and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook Middle Eastern seasoning and remaining garlic until fragrant, 30 seconds. • Add tomato sugo, vegetable stock powder, the honey and coconut milk and cook until the sauce has thickened, 2-3 minutes.
• Remove pan from heat, then add roasted veggies, baby spinach leaves and butter (for the sauce). Stir until spinach has just wilted, 1-2 minutes. Season to taste.
• Divide couscous and cauliflower tagine between bowls. • Top with garlic yoghurt. Sprinkle over toasted almonds to serve. Enjoy!
