[Veg/Cal Smart] Chermoula Roast Chickpea & Cauliflower Bowl

Name: [Veg/Cal Smart] Chermoula Roast Chickpea & Cauliflower Bowl with Jewelled Couscous & Lemon Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 Carrot; 2 Garlic; 1 Cauliflower; 1 Lemon; 1 packet Currants; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend

with Jewelled Couscous & Lemon Yoghurt

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Spice things up with this vibrant veggie bowl! Roasted chickpeas, carrot 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 craveable.

Tags:

Vegetarian

Allergens:

Hvede

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Couscous

(Contains: Hvede, Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

Carrot

Garlic

Cauliflower

Lemon

1 packet

Currants

(May be present: Glutenhaltiges Getreide, Latte, Soja, Weizen. )

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories490 kcal

Energy (kJ)2050 kJ

Fat7.7 g

of which saturates2.2 g

Carbohydrate71.8 g

of which sugars16.3 g

Dietary Fibre19.2 g

Protein22.7 g

Sodium1190 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 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. • Roughly chop roasted almonds. Finely chop garlic. Slice lemon into wedges. Drain and rinse chickpeas.

• Place cauliflower, carrot 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 heatproof 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 kale, tossing to coat. • Add couscous, tossing to combine. Season to taste.

• Divide jewelled couscous between bowls. Top with chermoula roasted chickpea and cauliflower. Spoon over lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!