Easy Roasted Veggie & Pearl Couscous Bowl
with Marinated Goat Cheese- Almond
- Milk
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.*
Ingredients
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
1 packet
chopped veggie mix
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
marinated goat cheese
(Contains: Milk;)
1 bag
mint
1 packet
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
Not included in your delivery
1 tsp
balsamic vinegar
1 tsp
honey
olive oil
1.25 cup
water
Utensils
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.
