Name: NZ Mediterranean Roast Veggies Couscous & Portobello Mushrooms with Lemon Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: ½ Red Onion; 1 Courgette; 1 sachet Mediterranean Spice Blend; 2 Portobello Mushrooms; 2 Garlic; 1 packet Couscous; 1 sachet Vegetable Stock Powder; Baby Leaves; 1 packet Greek-Style Yoghurt; Parsley; 1 drizzle olive oil; 20 g butter; water

HelloFresh

Recipes

NZ Mediterranean Roast Veggies Couscous & Portobello Mushrooms

with Lemon Yoghurt

Get up to $175 off

Tags:

Vegetarian

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

Courgette

1 sachet

Mediterranean Spice Blend

Portobello Mushrooms

Garlic

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

Baby Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Parsley

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

water

Nutrition Values

Calories411 kcal

Energy (kJ)1720 kJ

Fat16 g

of which saturates7.5 g

Carbohydrate51.4 g

of which sugars12.6 g

Dietary Fibre7.3 g

Protein11.4 g

Sodium980 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

Cooking Steps

Preheat oven to 240°C/220°C fan-forced.
Roughly chop capsicum. Cut brown onion into thick wedges. Slice courgette into half-moons.
Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Mediterranean spice blend and season with salt. Toss to coat and roast until tender, 20-25 minutes.

To a second lined oven tray, add portobello mushrooms. Drizzle with olive oil and season with salt. Roast until tender, 20-25 minutes.

Meanwhile, finely chop garlic.
In a medium saucepan, heat the butter over medium-high heat.
Add garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil.
Add couscous and stir to combine. Cover with a lid and remove from heat.
Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

While couscous is cooking, zest lemon to get a pinch and slice into wedges.
In a small bowl, combine Greek yoghurt, lemon zest and a squeeze of lemon juice. Season to taste.

TIP: Add more or less lemon zest to taste.

To the pan with couscous, add roasted veggies and a squeeze of lemon juice. Stir to combine and season to taste.

Divide Mediterranean roast veggie couscous between bowls. Top with portobello mushrooms.
Drizzle over lemon yoghurt.
Serve with any remaining lemon wedges. Enjoy!