[Veg/Cal Smart] NZ Chermoula Roasted Chickpea & Cauliflower Bowl

Name: [Veg/Cal Smart] NZ Chermoula Roasted Chickpea & Cauliflower Bowl with Feta, Jewelled Couscous & Lemon Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Cow's Milk Feta; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 Carrot; 1 Cauliflower; 1 Lemon; 1 packet Currants; 1 tin Chickpeas; 1 sachet Chermoula Spice Blend

with Feta, Jewelled Couscous & Lemon Yoghurt

Recipe Development TeamUpdated on November 10, 2025

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Calories

:

702 kcal

Protein

:

35.5g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Cashew
Pine nut
May contain traces of allergens
Gluten
Milk
Soy
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Cow's Milk Feta

(Contains: Milk May be present: Cashew, Pine nut)

1 packet

Couscous

(Contains: Wheat, Gluten)

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Baby Leaves

1

Carrot

1

Cauliflower

1

Lemon

1 packet

Currants

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

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

Nutrition

Calories702 kcal

Energy (kJ)2940 kJ

Fat25.8 g

of which saturates14.3 g

Carbohydrate72.2 g

of which sugars17.2 g

Dietary Fibre18.4 g

Protein35.5 g

Sodium2230 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

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide jewelled couscous between bowls. Top with chermoula roasted chickpea and cauliflower. Spoon over lemon yoghurt. • Crumble over cow's milk feta (see ingredients). Serve with any remaining lemon wedges. Enjoy!