Smokey Eggplant Couscous Salad

Name: Smokey Eggplant Couscous Salad with Flaked Almonds & Mint Yoghurt Dressing
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Garlic; 1 sachet Nan's Special Seasoning; 1 sachet Vegetable Stock Powder; 1 Tomato; 1 packet Couscous; 1 packet Mint; 1 Eggplant; 1 packet Flaked Almonds; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 packet Mixed Salad Leaves; 1 Radish; 1 drizzle olive oil; boiling water; honey

with Flaked Almonds & Mint Yoghurt Dressing

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Tonight’s salad is hearty and flavourful, with fluffy couscous, roasted eggplant and fresh veggies all tossed together. We’ll mix up a mint yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness and sprinkle over some almonds for that much-needed crunch!

This recipe is under 650kcal per serving.

Tags:

Climate Superstar

•Calorie Smart

•Veggie

Allergens:

Wheat

•Gluten

•Almond

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

Tomato

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

Eggplant

1 packet

Flaked Almonds

(Contains: Almond; )

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Mixed Salad Leaves

Radish

Not included in your delivery

1 drizzle

olive oil

boiling water

honey

Nutrition Values

Energy (kJ)1764 kJ

Calories422 kcal

Fat16 g

of which saturates1.8 g

Carbohydrate49.6 g

of which sugars13.8 g

Dietary Fibre10.3 g

Protein15 g

Sodium793 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Cut eggplant into 1cm chunks.
• Place on a lined oven tray. Drizzle with olive oil, sprinkle over Nan’s special seasoning, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves.
• To a small microwave-safe bowl, add garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant. Set aside.
• To a large bowl, add couscous and vegetable stock powder.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up a with fork and set aside.

• In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season with salt and pepper to taste and set aside.
• When the eggplant is done, add the honey and toss to combine.
• To the couscous, add garlic oil, radish, tomato, mixed salad leaves and a squeeze of lemon juice. Toss to combine and season to taste.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• Divide couscous salad between bowls.
• Top with smokey eggplant.
• Drizzle over mint yoghurt dressing. Garnish with toasted almonds and serve with any remaining lemon wedges. Enjoy!