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 garlikcy 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 portion
cauliflower
½
Onion
1
eggplant
1 sachet
chermoula spice blend
1
cucumber
3 clove
garlic
1 packet
couscous
(Contains: Gluten(Wheat); )
1 packet
Garlic Dip
(Contains: Gluten, Eggs, Fish, Milk, Sesame, Soy, May contain traces of allergens, Almond; )
½ packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
mint
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
1 tsp
honey
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 into wedges. Cut eggplant into quarters 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 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, add garlic dip and Greek-style yoghurt 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, a drizzle of white wine vinegar and olive oil. Season.
• Divide couscous between bowls. • Top with cucumber salad, eggplant and cauliflower. • Drizzle over garlic yoghurt and tear over mint. • Serve with capsicum relish. Enjoy!
