Honey-Sesame Feta & Couscous Bowl
with Roasted Veggies
A medley of brightly coloured veggies and big flavours like garlic and herb spices are super filling while still feeling fresh and light. A drizzle of sweet honey tops off a dish whose star, really, is the punchy, crumbly feta - it's outrageously good!
Unfortunately, this week's orange kumara was in short supply, so we've replaced it with red kumara. Don't worry, the recipe will be just as delicious!
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
Ingredients
1
Kumara
1
capsicum
1
courgette
½
lemon
1 bunch
oregano
2 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 sachet
Garlic & Herb Seasoning
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
sesame seeds
(Contains Sesame; )
1 bag
salad leaves
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Slice the courgette into 1cm rounds. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, zest the lemon to get a pinch, then slice in half. Pick the oregano leaves. Slice the feta into thirds so you get 3 pieces per person. In a small bowl, combine a generous squeeze of lemon juice, the lemon zest and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season with salt and pepper. Set aside.
In a medium saucepan, add the water and garlic & herb seasoning and bring to the boil. Add the couscous, then stir to combine. Cover with a lid and remove from the heat, then leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.
When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Add the honey and oregano, then stir to combine. Carefully add the feta and cook, turning half-way through, until just softened and coated in the honey mixture, 1-2 minutes.
Add the roasted veggies, spinach & rocket mix and the lemon dressing to the cooked couscous. Gently toss to coat and season to taste.
Divide the roasted veggie couscous between bowls. Top with the honey-sesame feta and spoon over any remaining sauce.