Roast Eggplant & Cauliflower Couscous Bowl
with Cucumber Salad & Garlic 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 garlicky 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 650kcal 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
Cauliflower
1
Red Onion
1
Eggplant
1
Chermoula Spice Blend
1
Cucumber
Garlic
1
Couscous
(Contains Gluten(Wheat); )
1
Greek-Style Yoghurt
(Contains Milk; )
1
Chargrilled Capsicum Relish
(Contains Sulphites; )
1
Mixed Salad Leaves
1
Mint
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
butter
(Contains Milk; )
water
honey
white wine vinegar
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut brown onion into wedges. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • 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 tahini and Greek-style yoghurt to the garlic butter in the bowl. Stir to combine and season to taste. • In a small bowl, combine chargrilled capsicum relish and the honey.
• In a second medium bowl, combine mixed salad leaves, cucumber, a drizzle of white wine vinegar and olive oil. Season.
• Divide garlic couscous between bowls. Top with cucumber salad, eggplant and cauliflower. • Drizzle over tahini yoghurt and tear over mint. • Serve with capsicum relish. Enjoy!