Roast Eggplant, Chicken & 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
2
Garlic
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
320 g
Chicken Breast
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1
Cucumber
1
Eggplant
1 packet
Mixed Salad Leaves
1
Cauliflower
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chermoula Spice Blend
1
Red Onion
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, cut chicken breast into 2cm chunks. • 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.
• 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, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 3-6 minutes. Transfer to a bowl.
• 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 garlic couscous between bowls. Top with cucumber salad, roasted eggplant, chicken and veggies. • Drizzle over garlic yoghurt and tear over mint. • Serve with capsicum relish. Enjoy!
