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Bedouin Spiced Winter Veg

Bedouin Spiced Winter Veg

with Tzatziki and Couscous

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When he’s cooking your Hello Fresh recipes Patrick always has his mind on keeping them simple, so you have more time for putting your feet up. This one requires a bit of prep up front but once it’s bubbling away you’ll have plenty of time to catch up on your latest box set / re-arrange your sock drawer. And remember: slow gentle bubbling = maximum flavour!

Tags:Veggie
Allergens:GlutenSulphitesCeleryMilkNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 grams

Couscous

(ContainsGluten)

⅓ cup(s)

Red Onion

½ cup(s)

Carrot

1 cup(s)

Parsnip

1 cup(s)

Swede

1 tin(s)

Chopped Tomatoes

3 unit(s)

Dried Apricots

(ContainsSulphites)

1 unit(s)

Vegetable Stock Pot

(ContainsSulphites, Celery)

½ bunch(es)

Coriander

1 unit(s)

Garlic Clove

½ pot(s)

Greek Style Yoghurt

(ContainsMilk)

½ unit(s)

Cucumber

2 tbsp

Flaked Almonds

(ContainsNuts)

½ unit(s)

Ground Cinnamon

½ tsp

Turmeric

½ tsp

Allspice

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

unit(s)

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1962.296 kJ
Energy (kcal)469 kcal
Fat7.0 g
of which saturates1.0 g
Carbohydrate80 g
of which sugars0.0 g
Protein22 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Pot
Instructionsarrow up iconarrow up icon
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1

Peel and very finely dice the carrot, garlic and onion. Peel and roughly chop (1cm cubes) the parsnip. Slice the sides from the swede to make a square then chop it into 1cm cubes. Roughly chop the apricots.

2

Heat a tbsp of oil in a non-stick pan on medium-low heat. Cook the carrot, garlic and onion for about 6 mins. Tip: You want to cook the mixture until it is soft and be sure not to let it brown of

3

Now add the parsnip and swede. Sprinkle on a ¼ tsp of salt with the turmeric and allspice. Add the chopped apricots, add 3 tbsp of water, put a lid on and stew for 5 mins more. When the veg has softened, add the tomatoes, ½ the stock pot and 250ml of water.

4

Add the cinnamon stick and let it gently bubble away for 20-25 mins or until you have a thick stew.

5

While all that’s happening slice the cucumber in half lengthways then slice each half lengthways again and remove the seeds in the middle by sliding your knife under them. Chop the cucumber into tiny (less than 1cm) cubes (or grate it) then mix with the Greek yoghurt and a pinch of salt and pepper to make tzatziki.

6

Boil 150ml of water with the other half of your stock pot. Add in the couscous and cover the pot tightly. Take the pot off the heat and leave to rest for 5 mins. Tip: Be exact with the amount of water to prevent soggy couscous!

7

Roughly chop the coriander and stir through the stew at the last minute. Fluff up the couscous with a fork. Serve the stew on top of the couscous with a sprinkle of the almonds and some tzatziki.