Express
Moroccan-Style Harissa Cauliflower
with feta cheese
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Maija Barnes
At Home Chef, we love providing you with flavors from around the world. Enjoy this Moroccan-style dish with spicy harissa flavored cauliflower on top of buttery couscous with crunchy almonds and a creamy buttermilk-dill sauce. And the best part is, you can have this ready in no time! We love making things easy for you.
In Your Box (serves 2)
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8 oz. Fully Cooked Couscous
- 8 oz. Cauliflower Florets
- 1 Roma Tomato
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Harissa Spread
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½ oz. Sliced Almonds
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½ oz. Crumbled Feta Cheese
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1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) N3Dpow3j
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Calories580
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Carbohydrates56g
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Net Carbs49g
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Fat35g
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Protein13g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Cauliflower
Break cauliflower into bite-sized pieces.
Place a large non-stick pan over medium-high heat.Add 1 tsp. olive oil, 1/4 cup water, and cauliflower to hot pan and bring to a simmer.Once simmering, cover and stir occasionally until water is mostly evaporated and cauliflower is tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes.Stir in harissa (to taste) and half the garlic salt (reserve remaining for couscous) until cauliflower is coated.Remove from burner.While cauliflower cooks, continue recipe. -
2 Make the Couscous
Core tomato and cut into 1/2" dice.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add tomatoes, couscous, and remaining garlic salt to hot pan. Stir occasionally until tomatoes have softened, 3-4 minutes.Remove from burner. Stir in butter until melted.While couscous cooks, continue recipe. -
3 Make the Sauce
In a microwave-safe bowl, combine crème fraîche, buttermilk-dill seasoning, and 1 Tbsp. water.
Cover with a paper towel. Microwave covered, 1 minute.Carefully remove from microwave. Stir until smooth. -
4 Finish the Dish
Plate dish as pictured on front of card, topping couscous with cauliflower and garnishing with sauce, cheese, and almonds. Bon appétit!
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