![[Veg/Cal Smart] Chermoula Roast Chickpea & Cauliflower Bowl](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/HF_Y25_R1019_W25_NZ_R22176-3_edit_Main__7high-df587088.jpg)
[Veg/Cal Smart] Chermoula Roast Chickpea & Cauliflower Bowl
with Jewelled Couscous & Lemon Yoghurt
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.
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
1
Carrot
2
Garlic
1
Cauliflower
1
Lemon
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 tin
Chickpeas
1 sachet
Chermoula Spice Blend
Nutrition Values
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!
