Spiced Eggplant, Chicken & Cauliflower Couscous Bowl
with Cucumber Salad & Hummus Yoghurt
This couscous bowl is packed to the brim with wholesome veggies and chicken, 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 650kcal per serving.
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
1 packet
chicken breast strips
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
Instructions
• Preheat oven to 240°C/220°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut 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. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken breast strips until browned and cooked through, 3-4 minutes each side. Transfer to a plate and cover to keep warm.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, 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 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, chicken, Mediterranean eggplant and cauliflower. • Drizzle over hummus yoghurt and tear over mint. • Serve with capsicum relish. Enjoy!