Roast Eggplant, Chicken & 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!
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
1
Chicken Breast
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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, cut chicken breast into 2cm chunks. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide garlic couscous between bowls. Top with cucumber salad, eggplant, chicken and cauliflower. • Drizzle over tahini yoghurt and tear over mint. • Serve with capsicum relish. Enjoy!