Smokey Eggplant & Veggie-Loaded Couscous

Name: Smokey Eggplant & Veggie-Loaded Couscous with Herby Yoghurt Dressing
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Powder; 1 packet Couscous; 1 sachet Coriander; 1 Eggplant; 2 Garlic; 1 Lemon; 1 packet Greek-Style Yoghurt; 1 Radish; 1 sachet Paprika Spice Blend; 1 packet Cherry Tomatoes; 1 drizzle olive oil; ¾ cup Boiling water; 1 tsp honey

with Herby Yoghurt Dressing

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Tonight’s salad is hearty and flavourful, with fluffy couscous, paprika-roasted eggplant and a rainbow of veggies all tossed together. We’ll mix up a coriander yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness!

Tags:

Calorie Smart

•Veggie

Allergens:

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

Vegetable Stock Powder

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 sachet

Coriander

Eggplant

Garlic

Lemon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Radish

1 sachet

Paprika Spice Blend

(May be present: Soy, Wheat, Gluten. )

1 packet

Cherry Tomatoes

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

1 tsp

honey

Nutrition Values

Calories345 kcal

Energy (kJ)1440 kJ

Fat7.8 g

of which saturates1.9 g

Carbohydrate52.1 g

of which sugars14.8 g

Dietary Fibre8.6 g

Protein11.3 g

Cholesterol0 mg

Sodium769 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 paprika spice blend, 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. Halve cherry tomatoes. Slice 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, cherry tomatoes, 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!