Smokey Eggplant Salad & Mint Couscous

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

with Slivered Almonds & Garlic Yoghurt Dressing

Get up to $175 off

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.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Allergens:

Almond

•Wheat

•Gluten

•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

1 packet

Mixed Salad Leaves

1 sachet

Nan's Special Seasoning

1 sachet

Vegetable Stock Powder

1 packet

Flaked Almonds

(Contains: Almond; )

Tomato

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Mint

Eggplant

Garlic

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Radish

Nutrition Values

Calories310 kcal

Energy (kJ)1300 kJ

Fat5.4 g

of which saturates1.4 g

Carbohydrate47.6 g

of which sugars9.6 g

Dietary Fibre7.7 g

Protein12.1 g

Sodium779 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!