Name: [Veg Gourmet] NZ Roasted Cauliflower & Harissa Pearl Couscous Toss with Rainbow Carrots, Feta Yoghurt & Mint
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 Cauliflower; 1 packet Baby Rainbow Carrots; 1 sachet Middle Eastern Seasoning; 1 packet Pearl (Israeli) Couscous; 1 sachet Vegetable Stock Powder; ½ Lemon; 1 packet Mint; 1 packet Harissa Paste; 2 baby kale; 1 packet Greek-Style Yoghurt; ½ packet Cow's Milk Feta; 1 packet Roasted almonds; 1 drizzle olive oil; ½ tbs honey

HelloFresh

Recipes

[Veg Gourmet] NZ Roasted Cauliflower & Harissa Pearl Couscous Toss

with Rainbow Carrots, Feta Yoghurt & Mint

Get up to $175 off

Allergens:

Wheat

•Gluten

•Milk

•Almond

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

Cauliflower

1 packet

Baby Rainbow Carrots

1 sachet

Middle Eastern Seasoning

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

Lemon

1 packet

Mint

1 packet

Harissa Paste

(May be present: Soy. )

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

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.

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.

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.

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.

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.

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!