Smokey Eggplant & Couscous Salad
with Flaked Almonds & Mint Yoghurt
Tonight’s salad is hearty and flavourful, with fluffy couscous, roasted eggplant and mint all tossed together. We’ll mix up a garlicky 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.
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
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
1 sachet
Vegetable Stock Powder
1
Tomato
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1
Eggplant
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Radish
1 packet
Garlic Paste
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
1 tsp
honey
Nutrition Values
Utensils
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, dprinkle over Nan’s special
seasoning, season with salt and toss to coat.
• Spread out evenly, then roast until tender,
20-25 minutes.
• Meanwhile, thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves.
• To a small microwave-safe bowl, add garlic paste 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 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for
5 minutes.
• Fluff up with a 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.
• Divide couscous salad between bowls.
• Top with smokey eggplant.
• Dollop over mint yoghurt. Garnish with flaked almonds.
• Serve with any remaining lemon wedges. Enjoy!
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