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Chermoula Roast Chickpea, Halloumi & Cauliflower Bowl
Chermoula Roast Chickpea, Halloumi & Cauliflower Bowl

Chermoula Roast Chickpea, Halloumi & 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.

We’ve replaced the carrot in this recipe with peeled pumpkin due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Allergens:
Wheat
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: Wheat, Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

Peeled Pumpkin Pieces

1

Cauliflower

1

Lemon

1 packet

Currants

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

1 tin

Chickpeas

1 sachet

Chermoula Spice Blend

1 packet

Halloumi

(Contains: Milk; )

1 packet

Mint

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

1 tsp

honey

Nutrition Values

Energy (kJ)3750 kJ
Calories897 kcal
Fat38.6 g
of which saturates20.7 g
Carbohydrate80.6 g
of which sugars23.2 g
Dietary Fibre17 g
Protein46.5 g
Cholesterol0 mg
Sodium2060 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

Lid
Medium Saucepan
Baking Paper

Cooking Steps

Get prepped
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. 

Roast the veggies & 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.

Cook the halloumi & make the couscous
3

• When cauliflower has 10 minutes remaining, cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. 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.

Make the lemon yoghurt
4

• 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.

Bring it all together
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.

Finish & serve
6

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