Greek-Inspired Roasted Veggies
with Pearl Couscous & Almond-Lemon Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
760 /serving
Va-va-voom, what a vinaigrette! Made with pan-toasted almonds, freshly juiced lemon, chopped scallions and garlic aplenty, it’s the crowning glory of this Greek-themed vegetarian spread. The veggies themselves are a mouth-puckering medley of sliced fennel, onion and sweet pepper, softened and sweetened from some quality oven time. Along with a smooth dollop of tzatziki, the warm base of pearl couscous keeps you rolling along, bite after delicious bite.
We will send you:
- 2 Garlic cloves
- 2 Scallions
- 1 Lemon
- 1 Onion (or shallot)
- 1 Sweet pepper
- 1 Fennel bulb
- 25g Almonds
- 165g Multicoloured pearl couscous
- 60g Garlic-cucumber yogurt (tzatziki)
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
Contains: Almonds, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
5 g
Sodium
310 mg
Total Carb
95 g
Sugars
16 g
Protein
19 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve and core the fennel bulb lengthwise; cut into ½ inch wedges. Peel and cut the onion into ½ inch wedges. Core and cut the sweet pepper lengthwise into 1-inch pieces. Mince the garlic.
Roast the vegetables
On a lined sheet pan, toss the fennel, onion and sweet pepper with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring and adding ¾ of the garlic halfway, 18 to 20 min., until lightly browned and tender.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Toast the almonds
Meanwhile, heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and remaining spices. Toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl to cool slightly.
Make the vinaigrette
Juice the lemon. Thinly slice the scallions crosswise, separating the white bottoms and green tops. To the bowl of almonds, add the lemon juice, white bottoms of the scallions, remaining garlic, 3 tbsp oil (double for 4 portions) and S&P; stir well.
Finish & serve
To the bowl of couscous, add ½ the vinaigrette; toss well. Divide the couscous between your bowls. Top with the vegetables, remaining vinaigrette and tzatziki. Garnish with the green tops of the scallions. Bon appétit!
