Dukkah Cauliflower & Pearl Couscous Salad
with Roast Veggies & Garlic Yoghurt
This delightful dish is a celebration of wholesome roasted veggies with pearl couscous and fragrant mint. Add dukkah and roasted almonds for extra flavour and crunch, then top it off with a drizzle of garlicky yoghurt.
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.
Ingredients
1 portion
cauliflower
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
sweet potato
1
beetroot
1
red onion
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 cube
vegetable stock
1
tomato
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bunch
mint
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.25 cup
water
1 tbs
vinegar (white wine or red wine)
½ tbs
honey
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Chop the cauliflower into small florets and roughly chop the stem. Place the cauliflower and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the sweet potato (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges.
TIP: Cut the veggies to size so they cook in time.
Place the sweet potato, beetroot and onion on a second oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.Toss to coat. Roast both trays until tender, 25-30 minutes. In the last 10 minutes of cook time, sprinkle the dukkah over the cauliflower and roast until toasted. Set aside to cool.
TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the veggies are roasting, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt to the garlic oil mixture and whisk to combine. Season to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
While the couscous is cooking, roughly chop the tomato and roasted almonds. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), vinegar, and honey. Season with salt and pepper. Add the pearl couscous, tomato, mint, roasted sweet potato, beetroot and red onion, and the baby spinach leaves. Toss to combine.
Divide the pearl couscous salad between plates and top with the dukkah cauliflower. Sprinkle with any dukkah remaining on the oven tray. Spoon over the garlic yoghurt and sprinkle with the roasted almonds.