Spiced Eggplant & Cauliflower Couscous Bowl
with Cucumber Salad & Hummus Yoghurt
This couscous bowl is packed to the brim with wholesome veggies, adding layers of flavour and texture to every mouthful. With a drizzle of tangy hummus yoghurt and a sweet capsicum relish, this meal is a culinary delight that's good for the body and the soul!
This recipe is under 550kcal per serving.
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 portion
cauliflower
½
Onion
1
eggplant
1 sachet
chermoula spice blend
1
cucumber
3 clove
garlic
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Mixed Salad Leaves
1 packet
mint
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut onion (see ingredients) into wedges. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine chermoula spice blend and a generous drizzle of olive oil. Add veggies to the bowl and rub with spice mixture. • Place on a lined oven tray, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, slice cucumber into sticks. Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Transfer half the garlic butter to a small bowl.
• Add the water and a generous pinch of salt to the saucepan with remaining garlic butter and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• Add hummus and Greek-style yoghurt to the garlic butter in the bowl. Stir to combine and season to taste. • In a second small bowl, combine chargrilled capsicum relish and the honey.
• In a second medium bowl, combine mixed salad leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season.
• Divide garlic couscous between bowls. Top with cucumber salad, roast eggplant and cauliflower. • Drizzle over hummus yoghurt and tear over mint. • Serve with capsicum relish. Enjoy