Creamy Middle Eastern Cauliflower Tagine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Creamy Middle Eastern Cauliflower Tagine

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.

Tags:
Climate Superstar
Veggie
Allergens:
Almond
Gluten(Wheat)
Milk

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; )

sideBannerName

Nutrition Values

Energy (kJ)2955 kJ
Fat39.6 g
of which saturates23.5 g
Carbohydrate69.8 g
of which sugars19.9 g
Protein17.9 g
Sodium1386 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 Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide couscous and creamy Middle Eastern cauliflower tagine between bowls. • Top with garlic yoghurt. Sprinkle over toasted almonds to serve. Enjoy!