HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Veggies & Dukkah Chickpeas
Harissa Veggies & Dukkah Chickpeas

Harissa Veggies & Dukkah Chickpeas

with Mint Couscous

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Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s harissa and chermoula infused roast vegetables, plus dukkah chickpeas and a lightly seasoned couscous and it’s all brought together with a cooling mint yoghurt. Go big with us, you’ll be glad you did.

Allergens:SulphitesSesameTree 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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion


2 unit


1 unit

red onion

1 unit


1 sachet

harissa paste

1 sachet

chermoula spice mix


1 tin


(May be present Gluten, Lupin, Soy)

1 sachet


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

1 clove


1 bunch


1 tub

Greek-style yoghurt


½ cube

vegetable stock

1 packet



1 bag

baby spinach leaves

Not included in your delivery

olive oil

2 tsp


1 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2880 kJ
Fat19.6 g
of which saturates3.5 g
Carbohydrate86.9 g
of which sugars27.1 g
Dietary Fibre0 g
Protein28.8 g
Cholesterol0 mg
Sodium1210 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Bowl
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into 2cm florets. Cut the carrot (unpeeled) into 1cm batons. Cut the red onion into 1cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Slice the lemon into wedges.


In a large bowl, combine the harissa paste, chermoula spice blend, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with salt and pepper and mix well. Add the cauliflower, carrot and red onion and toss to coat. Spread the spiced veggies over an oven tray lined with baking paper and roast for 25-30 minutes or until tender. TIP: Don't worry if the veggies char slightly, this will add to the flavour!


While the veggies are roasting, drain and rinse the chickpeas and pat dry using paper towel or a clean tea towel. TIP: Patting the chickpeas dry helps them crisp up in the oven! In the same bowl you tossed the veggies, combine the dukkah and a good drizzle of olive oil. Add the chickpeas, toss to coat and spread over the second oven tray lined with baking paper. Bake for 20-25 minutes or until golden.


Finely chop the garlic (or use a garlic press). Pick and finely slice the mint leaves. In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the garlic and cook for 30 seconds or until fragrant. Pour the cooked garlic and oil from the pan into a small bowl. Add the Greek yoghurt, a squeeze of lemon and 1/2 the mint leaves and season with a pinch of salt and pepper. Mix well.


In the same medium saucepan, bring the water (see ingredient list), and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork. Add the remaining mint and gently stir to combine. In a large bowl, place the roasted veggies, baby spinach leaves and dukkah chickpeas and gently toss to coat. TIP: Allow the veggies to cool before tossing to stop the spinach wilting


Divide the mint couscous and harissa veggies and dukkah chickpeas between plates. Serve with the mint yoghurt and remaining lemon wedges.