Like a soft teddy bear, tonight’s dish is fluffy and calming. Tufts of roasted cauliflower and other warm veggies poke out of a golden pearl couscous. Mixed with chorizo and goat cheese on top, it will be like eating a very tasty cloud.
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
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Vegetable Stock Powder
1
Red Onion
200 g
Mild Chorizo
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut. )
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Potato
1
Cauliflower
1 sachet
Middle Eastern Seasoning
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Cut cauliflower into small florets. Slice onion into wedges. • Roughly chop mild chorizo.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 15 minutes of veggie roast time, place chorizo on the tray. Roast until lightly browned and cooked through, 10-15 minutes. • Remove veggies and chorizo from oven and set aside to cool slightly.
• While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine mixed salad leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.
• Divide roasted cauliflower, chorizo and Israeli couscous salad between bowls. Crumble goat cheese (see ingredients) over salad. • Sprinkle with toasted almonds and serve with dill & parsley mayonnaise. Enjoy!