[Veg Gourmet] NZ Roasted Cauliflower & Harissa Pearl Couscous Toss
with Rainbow Carrots, Feta Yoghurt & Mint
Allergens:
Wheat
•Gluten
•Milk
•Almond
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1
Cauliflower
1 packet
Baby Rainbow Carrots
1 sachet
Middle Eastern Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 sachet
Vegetable Stock Powder
½
Lemon
1 packet
Mint
1 packet
Harissa Paste
(May be present: Soy)
2
baby kale
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Roasted almonds
(Contains: Almond; )
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
Nutrition Values
Calories578 kcal
Energy (kJ)2420 kJ
Fat23.7 g
of which saturates8.8 g
Carbohydrate64.2 g
of which sugars24.9 g
Dietary Fibre11.1 g
Protein21.4 g
Sodium1550 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 220°C/200°C fan-forced.
- Chop cauliflower (including stalk!) into small florets.
- Trim green tops from baby rainbow carrots and scrub carrots clean.
2
- Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with Middle Eastern seasoning, season with salt and toss to coat.
- Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
3
- Place rainbow carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until golden and tender, 20-25 minutes.
- In the last 5 minutes of cook time, drizzle over the honey and roast until browned and sticky.
4
- While carrots are roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
- Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
- Carefully half-fill the saucepan with water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes.
- Drain, rinse and return to the pan with a drizzle of olive oil. Stir until well combined.
5
- Slice lemon into wedges. Pick mint leaves.
- Once veggies are done, to pearl couscous, add harissa paste, baby kale, and a good squeeze of lemon juice.
- Toss to combine and season to taste.
6
- Divide harissa pearl couscous toss between bowls. Top with roasted cauliflower and rainbow carrots.
- Drizzle over Greek-style yoghurt. Crumble over cow's milk feta (see ingredients). Garnish with mint leaves and roasted almonds. Serve with any remaining lemon wedges. Enjoy!
