Roast Cauliflower & Spiced Lentil-Couscous
with Garlic Yoghurt & Lemon
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!
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
Brown Onion
1
Cauliflower
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
3
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Lentils
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 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
1 drizzle
white wine vinegar
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!
