Smokey Eggplant & Pearl Couscous

Name: Smokey Eggplant & Pearl Couscous with Capsicum Relish & Feta
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Chargrilled Capsicum Relish; 1 packet Pearl (Israeli) Couscous; 1 packet Goat Cheese; 2 Eggplant; 1 packet Mixed Salad Leaves; 1 sachet Kiwi Spice Blend; 1 Lemon; 1 packet Currants; 1 packet Cherry Tomatoes; 1 Radish

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:

Sulphites

•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 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

Goat Cheese

(Contains: Milk; )

Eggplant

1 packet

Mixed Salad Leaves

1 sachet

Kiwi Spice Blend

Lemon

1 packet

Currants

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

1 packet

Cherry Tomatoes

Radish

Nutrition Values

Calories520 kcal

Energy (kJ)2180 kJ

Fat14.8 g

of which saturates6.9 g

Carbohydrate69 g

of which sugars19.8 g

Dietary Fibre12 g

Protein20.5 g

Cholesterol37 mg

Sodium721 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

•Medium Saucepan

•Baking Paper

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 to the bowl and rub with spice mixture.
• Place on a lined oven tray, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• 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 boiling, halve cherry tomatoes. Thinly slice radish. Zest lemon to get a pinch and slice into wedges.

• Drain and return couscous to the pan with a drizzle of olive oil and a generous pinch of salt. Add lemon zest and currants and 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.
• Drizzle over chargrilled capsicum relish and crumble over goat cheese to serve. Enjoy!