Creamy Middle Eastern Cauliflower Tagine
with Couscous & Spiced Tomato Sauce
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 pumpkin, sweetly spiced tomato sauce and a smattering of almonds and you too will think of a tagine as a surprising weeknight staple.
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
4 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
tomato sugo
1 sachet
vegetable stock powder
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Middle Eastern Seasoning
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
20 g
butter (for the couscous)
(Contains Milk; )
10 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut carrot into bite-sized chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• Place couscous and butter (for the couscous) in a medium heatproof bowl. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook Middle Eastern seasoning and remaining garlic until fragrant, 30 seconds. • Add tomato sugo, vegetable stock powder, the honey and coconut milk and cook until the sauce has thickened, 2-3 minutes.
• Remove pan from the heat, then add roasted veggies, baby spinach leaves and butter (for the sauce). Cook until spinach has just wilted, 1-2 minutes. Season to taste.
• Divide couscous and creamy Middle Eastern cauliflower tagine between bowls. • Top with garlic yoghurt. Sprinkle over toasted almonds to serve. Enjoy!