Chermoula Roast Chickpea & Cauliflower Bowl
with Jewelled Couscous & Lemon Yoghurt
Spice things up with this vibrant veggie bowl! Roasted chickpeas, pumpkin and cauliflower coated in punchy chermoula sit atop fluffy jewelled couscous, all finished with a dollop of zesty lemon yoghurt. It’s fresh, colourful and totally crave-worthy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
2
Garlic
1
Cauliflower
1
Lemon
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
1
Butternut Pumpkin
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut pumpkin into bite-sized chunks.
• Finely chop garlic. Slice lemon into wedges.
• Drain and rinse chickpeas.
• Place cauliflower, pumpkin and chickpeas on a lined oven tray. Drizzle with olive oil, sprinkle over chermoula spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• When cauliflower has 10 minutes remaining, in a medium saucepan, combine the water and vegetable stock powder and bring to the boil.
• Add couscous and currants and stir to combine.
• Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, in a small microwave-safe bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts until fragrant.
• To garlic oil, add Greek-style yoghurt and a squeeze of lemon juice, stirring until combined. Season to taste.
• In a large bowl, combine the honey, a generous squeeze of lemon juice and a drizzle of olive oil. Add baby leaves, tossing to coat.
• Add couscous, tossing to combine. Season to taste.
• Divide jewelled couscous between bowls. Top with chermoula roasted chickpeas and cauliflower. Spoon over lemon yoghurt.
• Serve with any remaining lemon wedges. Enjoy!
