Dukkah Cauliflower & Pearl Couscous Salad
with Roast Veggies & Garlic Yoghurt
This delightful dish is a celebration of wholesome roasted veggies with pearl couscous and fragrant mint. Add dukkah and roasted almonds for extra flavour and crunch, then top it off with a drizzle of garlicky yoghurt.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 portion
cauliflower
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 unit
sweet potato
1 unit
carrot
1 unit
beetroot
1 unit
red onion
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pearl couscous
(Contains Gluten, Wheat;)
1 cube
vegetable stock
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 bunch
mint
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
vinegar (white wine or red wine)
2 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets and roughly chop the stem. Place the cauliflower, dukkah and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the sweet potato, carrot, beetroot, red onion, a pinch of salt and pepper and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat and roast both trays until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the pearl couscous is tender and the water is absorbed, 10-12 minutes.
While the pearl couscous is cooking, roughly chop the roasted almonds. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), vinegar, honey and a pinch of salt and pepper. Add the pearl couscous, mint, slightly cooled sweet potato, carrot, beetroot and red onion, and the baby spinach leaves. Toss to combine.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the roast veggie pearl couscous salad between bowls and top with the dukkah cauliflower. Sprinkle with any dukkah remaining on the oven tray. Spoon over the garlic yoghurt and sprinkle with the roasted almonds.
