HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Cauliflower & Pearl Couscous Salad
Dukkah Cauliflower & Pearl Couscous Salad

Dukkah Cauliflower & Pearl Couscous Salad

with Roast Veggies & Garlic Yoghurt

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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.

Tags:VeggieUnder 650kcal
Allergens:SesameTree NutsMilkGluten

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.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


1 sachet


(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)


sweet potato




red onion

2 clove


1 packet

Greek-style yoghurt


1 packet

pearl couscous


1 cube

vegetable stock



1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Soy, Sesame)

1 bunch


1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.25 cup


1 tbs

vinegar (white wine or red wine)

½ tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2718 kJ
Fat22.4 g
of which saturates3.6 g
Carbohydrate80 g
of which sugars34.8 g
Dietary Fibre0 g
Protein23.7 g
Cholesterol0 mg
Sodium1128 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Chop the cauliflower into small florets and roughly chop the stem. Place the cauliflower 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 beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges.

TIP: Cut the veggies to size so they cook in time.


Place the sweet potato, beetroot and onion on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.Toss to coat. Roast both trays until tender, 25-30 minutes. In the last 10 minutes of cook time, sprinkle the dukkah over the cauliflower and roast until toasted. Set aside to cool.

TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.


While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste.


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 couscous is tender and the water has been absorbed, 10-12 minutes.


While the couscous is cooking, roughly chop the tomato and 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, and honey. Season with salt and pepper. Add the pearl couscous, tomato, mint, roasted sweet potato, beetroot and red onion, and the baby spinach leaves. Toss to combine.


Divide the pearl couscous salad between plates 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.