Roast Eggplant & Cauliflower Couscous Bowl
with 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!
This recipe is under 650kcal per serving.
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
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
Cucumber
1
Eggplant
1 packet
Mixed Salad Leaves
2
Garlic
1
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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut cauliflower (including stalk!) into small
florets. Cut onion (see ingredients) into wedges.
Cut eggplant into halves lengthways, then
deeply score the 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 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.
• Meanwhile, slice cucumber into rounds.
• 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.
• 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 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.
• In a second small bowl, combine chargrilled
capsicum relish and the honey.
• In a second medium bowl, combine mixed salad
leaves, cucumber and a drizzle of white wine
vinegar and olive oil. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide couscous between bowls.
• Top with cucumber salad, roasted eggplant
and veggies.
• Drizzle with garlic yoghurt and tear over mint.
• Serve with capsicum relish. Enjoy!
Little cooks: Add the finishing touch by tearing over
the herbs!
