Chermoula Cauliflower & Lentil-Couscous Bowl
with Garlic Yoghurt & Almonds
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!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Cauliflower
1 packet
Lentils
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Mixed Salad Leaves
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Brown Onion
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
3
Garlic
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced.
• Chop cauliflower (including stalk!) into small
florets. Place cauliflower on a lined oven tray.
• Drizzle with olive oil, sprinkle with chermoula
spice blend, season with salt and toss to coat.
• Spread out evenly, then roast until tender and
brown around edges, 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 microwave-safe 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 with salt and pepper to taste.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook brown onion, stirring, until softened,
4-5 minutes.
• Add lentils and the remaining garlic and cook,
stirring until fragrant, 1 minute.
• To the pan with lentils, add the water and
vegetable stock and bring to the boil.
• Add couscous, stir to combine. Cover with a lid
and remove from heat.
• Set aside until water is absorbed, 5 minutes.
Fluff up with a fork.
• In a medium bowl, combine mixed salad leaves,
cucumber and a drizzle of olive oil and white
wine vinegar. Season to taste.
• Divide lentil-couscous between bowls.
• Top with salad and chermoula cauliflower.
• Drizzle over garlic yoghurt.
• Sprinkle over roasted almonds to serve. Enjoy!
