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Moroccan Rice Bowl

Moroccan Rice Bowl

with Spinach Tabbouleh & Harissa Yoghurt

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We love a bowl – it’s a great excuse to pile a bunch of colourful ingredients on a tasty grain and enjoy the explosion of flavours and textures. This one is inspired by the Middle East, with spiced rice, honey-roasted carrots, a spinach tabbouleh and a drizzle of creamy harissa yoghurt. Enjoy the journey!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSesame

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 unit

carrot

1 unit

red onion

1 clove

garlic

1 packet

basmati rice

½ sachet

Souk Market spice blend

(May be present Gluten)

1 unit

roma tomato

1 bag

baby spinach leaves

1 bunch

spring onions

1 bunch

parsley

1 unit

lemon

1 tub

Greek-style yoghurt

(ContainsMilk)

1 sachet

harissa paste

1 block

fetta cheese

(ContainsMilk)

½ sachet

black sesame seeds

(ContainsSesameMay be present Gluten, Tree Nuts, Milk, Peanuts, Soy)

Not included in your delivery

olive oil

2 tsp

honey

1.5 cup

water

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat8.6 g
of which saturates3.8 g
Carbohydrate93.1 g
of which sugars29.2 g
Dietary Fibre0 g
Protein16.1 g
Cholesterol0 mg
Sodium870 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Lid
Medium Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Slice the carrots (unpeeled) into 1cm fries. In a medium bowl, combine the carrot and honey. Drizzle with olive oil, season with salt and pepper and toss to coat. Transfer to one side of an oven tray lined with baking paper. Slice the red onion into 3cm wedges. Place the onion and whole garlic clove (unpeeled) on the other half of the oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes or until tender.

2

While the veggies are roasting, add the water (see ingredients list) to a medium saucepan and bring to the boil. Add the basmati rice, Souk Market spice blend (see ingredients list) and 1/2 the salt (see ingredients list), stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water has absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

3

While the rice is cooking, finely chop the Roma tomato. Finely chop the baby spinach leaves. Thinly slice the spring onion. Finely chop the parsley.

4

In a medium bowl, place the Roma tomato, baby spinach leaves, spring onion and parsley. Add a generous squeeze of lemon juice, a good drizzle of olive oil, the remaining salt and a pinch of pepper and toss to combine. TIP: Add the lemon juice according to your taste.

5

In a small bowl, combine the Greek yoghurt and harissa paste. Season with salt and pepper and drizzle with a little olive oil. Once the carrots are finished, squeeze the garlic clove out of its skin (be careful it might be hot!). Mash the garlic with a fork, add to the harissa yoghurt and mix well.

6

Divide the spiced rice and spinach tabbouleh between bowls. Top with the honey roasted carrots and red onion. Spoon over some of the harissa yoghurt and crumble over the fetta. Garnish with black sesame seeds (see ingredients list).