Golden Cauliflower & Lentil-Couscous

Name: Golden Cauliflower & Lentil-Couscous with Yoghurt & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Garlic; 1 Red Onion; 1 packet Couscous; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 sachet Curry Powder; 1 packet Flaked Almonds; packet Baby Leaves; 1 Cauliflower; 1 Lemon; 1 sachet Chermoula Spice Blend; 1 packet Lentils; 1 baby kale; water; 1 drizzle olive oil

with Yoghurt & Toasted Almonds

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This is a bowl of pure plant-powered heaven. Curry-spiced cauliflower, roasted to crispy perfection sits atop a bed of fluffy couscous and flavourful lentils. A crunchy cucumber salad and a dollop of creamy yoghurt take it to the next level - fresh, hearty and oh-so-satisfying!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

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

Garlic

Red Onion

1 packet

Couscous

(Contains: Wheat, Gluten; )

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Curry Powder

1 packet

Flaked Almonds

(Contains: Almond; )

packet

Baby Leaves

Cauliflower

Lemon

1 sachet

Chermoula Spice Blend

1 packet

Lentils

baby kale

Not included in your delivery

water

1 drizzle

olive oil

Nutrition Values

Energy (kJ)2357 kJ

Calories563 kcal

Fat11.3 g

of which saturates1.7 g

Carbohydrate75 g

of which sugars16 g

Dietary Fibre20.5 g

Protein32.1 g

Sodium804 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 Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets.
• Place cauliflower on a lined oven tray. Drizzle with olive oil, sprinkle with curry powder, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes. In the last 3 minutes of baking time, add flaked almonds to the side of the tray and toast until golden.

• Meanwhile, roughly chop onion (see ingredients) and cucumber.
• Finely chop garlic.
• Drain and rinse lentils. Slice lemon into wedges.

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion stirring, until softened, 4-5 minutes.
• Add lentils, garlic and chermoula spice blend and cook, stirring until fragrant, 1-2 minutes. Season with salt and pepper.

• To the pan with lentils, add the water and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• Just before serving, in a large bowl, combine baby leaves, cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide spiced lentil couscous between bowls.
• Top with salad and golden cauliflower.
• Top with Greek-style yoghurt and flaked almonds. Serve with any remaining lemon wedges. Enjoy!