Roast Eggplant & Cauliflower Couscous Bowl
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Roast Eggplant & Cauliflower Couscous Bowl

Roast Eggplant & Cauliflower Couscous Bowl

with Cheesy Cucumber Salad & Garlic Yoghurt

This couscous bowl is packed to the brim with wholesome veggies, adding layers of flavour and texture to every mouthful. With a drizzle of garlicky yoghurt and a sweet capsicum relish, this meal is a culinary delight that's good for the body and the soul!

Tags:
Veggie
•Calorie Smart
Allergens:
Milk
•Gluten(Wheat)
•Sulphites

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cauliflower

1

Red Onion

1

Eggplant

1

Chermoula Spice Blend

1

Cucumber

1

Grated Parmesan Cheese

(Contains Milk; )

Garlic

1

Couscous

(Contains Gluten(Wheat); )

1

Greek-Style Yoghurt

(Contains Milk; )

1

Chargrilled Capsicum Relish

(Contains Sulphites; )

1

Mixed Salad Leaves

1

Mint

1

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

Not included in your delivery

olive oil

butter

(Contains Milk; )

water

honey

white wine vinegar

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Nutrition Values

Energy (kJ)2154 kJ
Calories515 kcal
Fat18.8 g
of which saturates8.9 g
Carbohydrate62.3 g
of which sugars14.3 g
Dietary Fibre14 g
Protein20 g
Sodium1098 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.

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion into wedges. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. Add veggies to the bowl and rub with spice mixture. • Place on a lined oven tray, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

2

• Meanwhile, slice cucumber into sticks. Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Transfer half the garlic butter to a small bowl.

3

• Add the water and a generous pinch of salt to the saucepan with remaining garlic butter and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

4

• Add tahini and Greek-style yoghurt to the garlic butter in the bowl. Stir to combine and season to taste. • In a small bowl, combine chargrilled capsicum relish and the honey.

5

• In a second medium bowl, combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Season. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a second medium bowl, combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Sprinkle with grated Parmesan cheese and toss to combine. Season to taste.

6

• Divide garlic couscous between bowls. Top with cucumber salad, eggplant and cauliflower. • Drizzle over tahini yoghurt and tear over mint. • Serve with capsicum relish. Enjoy!