Roast Veggie Medley & Lentil-Couscous Bowl
with Garlic Yoghurt & Lemon
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Chermoula roasted cauliflower is the flavour combo you didn't know you needed in your life. Add it to a tender lentil-loaded couscous and dinner will be done in a dash!
Ingredients
1
Brown Onion
1 sachet
Chermoula Spice Blend
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
3
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Lentils
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Pot
1 packet
Roast Veggie Mix
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 drizzle
white wine vinegar* (pantry)
Cooking Steps
- Place roast veggie mix on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, thinly slice brown onion (see ingredients). • Roughly chop cucumber. Finely chop garlic. Drain and rinse lentils. • In a small heatproof bowl, combine half the garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute. • Add Greek-style yoghurt to garlic oil, stirring to combine. Season to taste.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook brown onion, stirring, until softened, 4-5 minutes. • Add the remaining garlic and lentils and cook, stirring, until fragrant, 1 minute.
• To pan with lentils, add the water and vegetable stock pot and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• In a medium bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and white wine vinegar. Season to taste.
• Divide spiced lentil-couscous between bowls. • Top with salad and roasted veggied medley. • Drizzle over Greek-style yoghurt. Sprinkle over flaked almonds and crumble over fetta cubes to serve. Enjoy!
