Berbere Creamy Cauliflower Tagine
with Couscous & Spiced Tomatoes
A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance, but made it speedier for you to enjoy sooner. Bask in a combination of fluffy couscous, roasted cauliflower, a sweetly spiced tomato sauce and a smattering of cashews and you too will think of a tagine as a surprising weeknight staple.
This recipe is under 650kcal per serving.
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
Ingredients
1 portion
cauliflower
1
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
baby spinach leaves
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 tin
chopped tomatoes
1 tin
coconut milk
3 clove
garlic
1.5 sachet
Berbere seasoning
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the carrot into bite-sized chunks. Place the cauliflower and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, finely chop the garlic. Roughly chop the baby spinach leaves.
When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic and Berbere seasoning (see ingredients) until fragrant, 30 seconds. Add the chopped tomatoes and honey and cook until the sauce has thickened, 2-3 minutes.
Add the coconut milk to the sauce and stir to combine. Add the roasted veggies and baby spinach and cook until just wilted, 1-2 minutes.
Roughly chop the roasted cashews. Divide the couscous between bowls. Top with the creamy cauliflower and spiced tomato tagine and cashews.