Roast Eggplant & Cauliflower Couscous Bowl

Name: Roast Eggplant & Cauliflower Couscous Bowl with Cucumber Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Red Onion; 1 packet Couscous; 1 packet Mint; 1 packet Chargrilled Capsicum Relish; 1 Cucumber; 1 Eggplant; 1 packet Mixed Salad Leaves; 2 Garlic; 1 Cauliflower; 1 packet Greek-Style Yoghurt; 1 sachet Chermoula Spice Blend; 1 drizzle olive oil; 20 g butter; ¾ cup water; 1 tsp honey; 1 drizzle white wine vinegar

with Cucumber Salad & Garlic Yoghurt

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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:

Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Sulphites

•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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Red Onion

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Cucumber

Eggplant

1 packet

Mixed Salad Leaves

Garlic

Cauliflower

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chermoula Spice Blend

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1990 kJ

Calories475 kcal

Fat17.9 g

of which saturates7.7 g

Carbohydrate61.1 g

of which sugars19 g

Dietary Fibre11 g

Protein14.1 g

Cholesterol0 mg

Sodium791 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

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Chop cauliflower (including stalk!) into small florets. Cut onion (see ingredients) into wedges. Cut eggplant into quarters lengthways, then deeply score flesh to make a criss-cross pattern.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! In a large bowl, combine chermoula spice blend and a generous drizzle
of olive oil. Add veggies to the bowl and rub with spice mixture.
• Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• 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 heatproof bowl.

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

• Meanwhile, add Greek-style yoghurt (see ingredients) to the small bowl with garlic butter. Stir to combine and season to taste with salt and pepper.
• In a second small bowl, combine chargrilled capsicum relish and the honey.

• In a medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide couscous between bowls.
• Top with cucumber salad and roasted veggies.
• Drizzle over garlic yoghurt and tear over mint leaves.
• Serve with honey-capsicum relish. Enjoy!