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.
• Chop cauliflower (including stalk!) into small florets.
• Cut onion (see ingredients) 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 coat in spice mixture.
• Place spiced veggies 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 the 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.
• Divide couscous between bowls.
• Top with cucumber salad, eggplant and cauliflower. Drizzle over garlic yoghurt and tear over mint.
• Serve with capsicum relish. Enjoy!
