Smokey Eggplant & Pearl Couscous

Name: Smokey Eggplant & Pearl Couscous with Capsicum Relish & Feta
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 Eggplant; 1 sachet Kiwi Spice Blend; 1 packet Pearl (Israeli) Couscous; 1 packet Cherry Tomatoes; 1 Radish; ½ Lemon; 1 packet Currants; 1 packet Mixed Salad Leaves; 1 packet Chargrilled Capsicum Relish; ½ packet Cow's Milk Feta

with Capsicum Relish & Feta

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This vegetarian-friendly salad is hearty and bursting with flavour - it’s a true showstopper! Roasted eggplant in a smokey spice blend brings depth, while sweet bursts of currants add a little magic to every bite. Topped with creamy crumbles of feta and a tangy capsicum relish, it’s a feast for the senses and a celebration on your plate!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•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

Eggplant

1 sachet

Kiwi Spice Blend

1 packet

Pearl (Israeli) Couscous

(Contains: Gluten; )

1 packet

Cherry Tomatoes

Radish

Lemon

1 packet

Currants

(May be present: Latte, Gluten, Soja. )

1 packet

Mixed Salad Leaves

1 packet

Chargrilled Capsicum Relish

(Contains: Schwefeldioxide und Sulfite; )

½ packet

Cow's Milk Feta

(Contains: Milk; May be present: Mandeln, Brazil Nut, Cashew, Haselnüsse, Pecannüsse, Pine Nut, Macadamia, Walnut. )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2086 kJ

Calories498 kcal

Fat19.5 g

of which saturates8 g

Carbohydrate55.3 g

of which sugars20.2 g

Dietary Fibre12 g

Protein18.3 g

Sodium927 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

•Baking Paper

•Baking Tray

•Medium Saucepan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • In a medium bowl, combine Kiwi spice blend and a generous drizzle of olive oil. Add eggplant and rub with spice mixture. • Place eggplant on a lined oven tray, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.

• While the couscous is cooking, halve cherry tomatoes. • Thinly slice radish. • Zest lemon to get a pinch, then slice into wedges.

• Drain and return couscous to the pan, along with a drizzle of olive oil and a generous pinch of salt. Add lemon zest and currants, then stir to combine.

• In a large bowl, combine couscous, tomatoes, radish, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide pearl couscous salad between bowls. Top with smokey eggplant. • Dollop with chargrilled capsicum relish and crumble over feta (see ingredients) to serve. Enjoy!