Easy Roasted Veggie & Pearl Couscous Bowl

Name: Easy Roasted Veggie & Pearl Couscous Bowl with Marinated Goat Cheese
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 bag baby spinach leaves; 1 tsp balsamic vinegar; 1 punnet cherry tomatoes; 1 packet chopped veggie mix; 1 packet flaked almonds; 1 tsp honey; 1 packet marinated goat cheese; 1 bag mint; olive oil; 1 packet pearl couscous; 1 sachet vegetable stock powder; 1.25 cup water

with Marinated Goat Cheese

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Dive into this colourful bowl of goodness and get ready for a medley of flavour. With a variety of roasted veggies tossed together with tender pearl couscous, this is a magical meal that will make you fall in love with vegetarian food in a whole new way!

This recipe is under 650kcal per serving.

Allergens:

Almond

•Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

baby spinach leaves

1 punnet

cherry tomatoes

1 packet

chopped veggie mix

1 packet

flaked almonds

(Contains: Almond; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1 packet

marinated goat cheese

(Contains: Milk;)

1 bag

mint

1 packet

pearl couscous

(Contains: Gluten, Wheat; May be present: Soja.)

1 sachet

vegetable stock powder

Not included in your delivery

1 tsp

balsamic vinegar

1 tsp

honey

olive oil

1.25 cup

water

Nutritional Values

per serving

Energy (kJ)1891 kJ

Fat21.4 g

of which saturates8 g

Carbohydrate44.8 g

of which sugars10.6 g

Protein15.6 g

Sodium948 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Halve cherry tomatoes. Place cherry tomatoes and chopped veggie mix on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Roast until tender, 15-20 minutes.

• Meanwhile, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. • Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. • Add the water, vegetable stock and reduce the heat to medium. Simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Remove from the heat and allow to cool slightly.

• While couscous is cooking, pick and roughly chop mint. • In a small bowl, combine a generous drizzle of oil from the marinated goat cheese, the balsamic vinegar and the honey. Whisk with a fork to combine and season. • Add the balsamic dressing and the baby spinach leaves to the couscous. Gently toss to combine and season to taste.

• Divide the pearl couscous salad between bowls. • Top with the roasted veggies. • Tear the goat cheese into small chunks and scatter over the salad. Garnish with the flaked almonds and mint.