Spiced Roasted Cauliflower on Zhoug Couscous
with Pepper, Greek Style Cheese and Flaked Almonds
This veg-filled bowl is bursting with colour, flavour and warming spices. Zhoug (pronounced zoog) contains coriander, parsley and green jalapeno chillies, giving the couscous base of this recipe a spicy kick.
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 unit(s)
Bell Pepper
300 grams
Cauliflower Florets
1 sachet(s)
Roasted Spice and Herb Blend
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
10 grams
Vegetable Stock Paste
45 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pecan Nuts, Sesame, Hazelnuts, Pistachio nuts, Cashew nuts, Nuts, Almonds, Peanut, Macadamia Nuts, Brazil nuts)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Boil a full kettle.
c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
d) Halve any large cauliflower florets.
a) Pop the pepper onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
b) Add the cauliflower florets to the other side of the tray. Drizzle with oil and season with salt and pepper. Sprinkle over the roasted spice and herb blend, then toss to coat.
c) Spread the veg out in a single layer.
d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
a) Meanwhile, put the couscous in a medium bowl.
b) Pour in the boiled water for the couscous (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.
c) Leave to the side for 10 mins or until ready to serve.
a) Once the couscous is ready, fluff up the grains with a fork.
b) Stir through the zhoug (use less if you'd prefer things milder).
a) Once the veg has roasted, stir the pepper through the zhoug couscous.
a) Share your zhoug and pepper couscous between your bowls.
b) Top with the roasted cauliflower and drizzle over the yoghurt.
c) Finish with a scattering of toasted almonds and crumble over the Greek style salad cheese to finish.
