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Harissa Roast Veg, Bulgur & Lemon Yoghurt

Harissa Roast Veg, Bulgur & Lemon Yoghurt

Rating
4rating out of 5

(182 reviews from our customers)

Prep Time

35 min

Cuisine

Middle Eastern

Wholesome, moreish and deliciously full flavoured, these spicy harissa-roasted Mediterranean vegetables are sure to satisfy. You'll serve them over fibre-packed bulgur wheat tossed with crisp rocket leaves and fresh mint. Serve with a refreshing lemony yoghurt to cool things down nicely. Yum!

Prep Time

35 min

Cuisine

Middle Eastern

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Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-onion
1 red onion
bulgur-wheat
75g bulgur wheat †
Aubergine
1 aubergine
fresh-mint
10g mint
Courgette
1 courgette
Natural-yoghurt
120g natural yoghurt †
Rocket salad
50g wild rocket
Baby plum tomatoes
125g baby plum tomatoes
Pumpkin Seeds
15g pumpkin seeds
Harissa-paste
1 harissa paste sachet (40g)
You Will Need
Olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 75g bulgur wheat<span class="strong">†</span>
  • 1 aubergine
  • 10g mint
  • 1 courgette
  • 120g natural yoghurt<span class="strong">†</span>
  • 50g rocket
  • 125g baby plum tomatoes
  • 1 bag of pumpkin seeds (15g)
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 256 kJ
61 kcal
1314 kJ
313 kcal
Fat
of which saturates
1.7 g
0.5 g
8.7 g
2.7 g
Carbohydrate
of which sugars
9.7 g
3 g
50 g
15.2 g
Fibre 3 g 15.4 g
Protein 2.9 g 14.8 g
Salt 0.2 g 1 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
75g bulgur wheat
bulgur (gluten)
1 aubergine
aubergine
10g mint
mint(100%)
1 courgette
courgette
120g natural yoghurt
milk
50g rocket
wild rocket
125g baby plum tomatoes
baby plum tomatoes
1 bag of pumpkin seeds (15g)
pumpkin seeds
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
Allergens
  • Allergens highlighted by † (gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the courgette[s] into batons 

Chop the red onion[s] into wedges, leaving the skins on (this helps them cook quicker)

Trim the green stalk off the aubergine[s] and cut lengthways into wedges  

2 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Add the baby plum tomatoeschopped courgette, red onion and aubergine to a baking tray

Drizzle with 1 tbsp [2 tbsp] olive oil and the harissa paste and give it a good mix up

Put the tray in the oven for 25-30 min or until softened and golden

Once done, cut off the onion root to remove the skins

3 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Meanwhile, heat a dry pot over a high heat

Once hot, add the pumpkin seeds and cook for 2-3 min or until golden and toasted

Tip: watch the seeds like a hawk to make sure they don't burn!

Once done, transfer them to a plate and set aside, reserving the pot

4 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Add the bulgur wheat to the reserved pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

5 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Meanwhile, cut the lemon[s] in half

Combine the juice of 1/2 [1] lemon and the natural yoghurt with a pinch of salt in a small bowl – this is your lemon yoghurt

Cut the remaining lemon into wedges

6 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Strip the mint leaves from their stems and chop them roughly

7 Harissa Roast Veg, Bulgur & Lemon Yoghurt

Wash and dry the rocket

Add the washed rocket and half the chopped mint to the drained bulgur wheat

Give everything a good mix up – this is your bulgur wheat salad

8

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Serve the harissa roasted veg over the bulgur wheat salad

Dollop with the lemon yoghurt

Garnish with the remaining chopped mint and lemon wedge

Enjoy!

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