Smokey Eggplant Salad & Mint Couscous

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

with Flaked Almonds & Tahini 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

•Milk

•Almond

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

Eggplant

Nan's Special Seasoning

Garlic

Radish

Tomato

Lemon

Mint

Couscous

Vegetable Stock Powder

Greek-Style Yoghurt

Mixed Salad Leaves

flaked almonds

Not included in your delivery

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.

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. Sprinkle over Nan's special seasoning, drizzle with olive oil, 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 and microwave in 10 second bursts, until fragrant. • To a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season 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.

• Divide couscous between bowls. • Top with smokey roast eggplant. • Drizzle over mint yoghurt dressing. Garnish with flaked almonds. Serve with any remaining lemon wedges. Enjoy!