Greek-Style Roasted Beet & Mushroom Couscous Bowls
with Tzatziki, Toasted Sunflower Seeds & Feta
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Garlic, cumin, oregano, paprika… there’s a whole empire of seasonings in our Greek Empire blend. It’s a major flavour accelerant in this abundant vegetarian feast that’s nourishing for body and soul. It features the tempting textures of oven-roasted beets and mushrooms, presented on a comforting bed of warm couscous. Round out the action with creamy garlic-spiked tzatziki spread, the crunch of toasted sunflower seeds and cubes of tangy feta cheese.
We will send you:
- 225g Red beets
- 100g Radishes
- 3 Portobello mushrooms
- 1 Head of lettuce
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Sunflower seeds
- 100g Couscous
- 60g Garlic-cucumber yogurt (tzatziki)
- 30g Feta
- 10g Greek Empire spices (garlic, cumin, paprika, oregano, salt, black pepper, basil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Small pot (or kettle)
Small pan
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Large heatproof bowl
Parchment paper
Total Fat
31 g
Saturated Fat
6 g
Sodium
740 mg
Total Carb
73 g
Sugars
22 g
Protein
20 g
Fibre
12 g
Preparation
Roast the beets & mushrooms
Preheat the oven to 450°F. Peel and medium-dice the beets. Thinly slice the mushrooms. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 20 to 23 min., until the beets are tender and the mushrooms have browned.
Mise en place
Meanwhile, in a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Thinly slice the radishes. Halve the lettuce lengthwise; thinly slice crosswise.
Cook the couscous
In a large heatproof bowl, combine the couscous, boiling water and remaining spices. Cover and let sit for 10 min. Fluff and keep warm.
Toast the sunflower seeds
In a small pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a small bowl and season with S&P.
Make the salad
In a medium bowl, combine the lettuce, radishes and ½ the vinaigrette.
Plate your dish
Divide the couscous between your bowls. Top, side by side, with the salad, beets and mushrooms. Dollop the tzatziki over top. Drizzle with the remaining vinaigrette. Garnish with the cheese and sunflower seeds. Bon appétit!
