[Veg/Healthy] Roasted Cauliflower & Spiced Lentil-Couscous Bowl

Name: [Veg/Healthy] Roasted Cauliflower & Spiced Lentil-Couscous Bowl with Garlic Yoghurt & Lemon
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Chermoula Spice Blend; 1 packet Roasted Almonds; 1 sachet Vegetable Stock Pot; 1 packet Couscous; 3 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Lentils; 1 Brown Onion; 1 Cauliflower; 1 Cucumber

with Garlic Yoghurt & Lemon

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Vegetarian

Allergens:

Almond

•Gluten

•Wheat

•Milk

The quantities provided above are averages only.

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Roasted Almonds

(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 sachet

Vegetable Stock Pot

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Lentils

Brown Onion

Cauliflower

Cucumber

Nutritional Values

Calories578 kcal

Energy (kJ)2420 kJ

Fat13 g

of which saturates2.2 g

Carbohydrate75.6 g

of which sugars18.4 g

Dietary Fibre22.1 g

Protein33.4 g

Sodium1050 mg

The average adult daily energy intake is 8700 kJ

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 and roasted almonds. 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 cauliflower. • Drizzle over Greek-style yoghurt. Sprinkle over roasted almonds to serve. Enjoy!