Spiced Veggie & Lentil Israeli Couscous

Name: Spiced Veggie & Lentil Israeli Couscous with Herby Apricot Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: Olive Oil; 1 bunch Baby Rainbow Carrots; 1 parsnip; 1 onion; 1 sachet chermoula spice mix; 1 packet Pumpkin Seeds (Pepitas); 1 packet Israeli couscous; 1.25 cup water; 1 bunch dill; 1 bag baby spinach leaves; 2 clove garlic; 1 tin lentils; 1 sachet vegetable stock powder; 1 packet Greek-Style Yoghurt; 1 packet Apricot Sauce

with Herby Apricot Yoghurt

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We love the tender texture of Israeli (pearl) couscous, each grain holds its shape and it easily handles bold flavours. Combine that with spiced and roasted veggies, creamy yoghurt and fresh parsley and this is a bowl to remember!

Tags:

Veggie

•Calorie Smart

Allergens:

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bunch

Baby Rainbow Carrots

parsnip

onion

1 sachet

chermoula spice mix

1 packet

Pumpkin Seeds (Pepitas)

1 packet

Israeli couscous

(Contains: Gluten; )

1 bunch

dill

1 bag

baby spinach leaves

2 clove

garlic

1 tin

lentils

1 sachet

vegetable stock powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Apricot Sauce

Not included in your delivery

Olive Oil

1.25 cup

water

Nutrition Values

/ per serving

Energy (kJ)2163 kJ

Fat11.5 g

of which saturates2.6 g

Carbohydrate79.9 g

of which sugars18.5 g

Protein23.4 g

Sodium1443 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

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots. Scrub the carrots clean and slice in half lengthways. Slice the parsnip into thin sticks. Slice the red onion into wedges. Place the veggies and chermoula spice blend on a lined oven tray. Drizzle with olive oil, then season with salt and pepper and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. When the veggies have 5 minutes cook time remaining, add the pumpkin seeds to the tray, then toss to coat and roast until toasted. TIP: If your oven tray is crowded, divide between two trays!

While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

While the couscous is cooking, roughly chop the parsley and baby spinach leaves. Finely chop the garlic. Drain the lentils.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the lentils until slightly softened, 2-4 minutes. Add the vegetable stock powder and garlic and cook until fragrant, 1-2 minutes. Remove from the heat, then stir through the baby spinach. Transfer the lentils to the cooked couscous, season and stir to combine. Set aside.

In a medium bowl, combine the Greek-style yoghurt, apricot sauce and 1/2 the parsley.

Divide the lentil couscous between bowls. Top with the roasted veggies and toasted pumpkin seeds. Spoon over the herby apricot yoghurt. Garnish with the remaining parsley.