Garlicky Pumpkin & Veggie Couscous

Name: Garlicky Pumpkin & Veggie Couscous with Plant-Based Pesto & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 pumpkin; 1 sachet garlic & herb seasoning; 1 brown onion; 1 portion cauliflower; 1 packet walnuts; 1 packet snacking tomatoes; 1 packet couscous; ¾ cup water; 1 packet vegetable stock pot; 1 tablespoon (tbsp) balsamic vinegar; 1 packet plant-based basil pesto

with Plant-Based Pesto & Almonds

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With a slightly sweet and nutty flavour, pumpkin provides a lovely contrast to our rich and savoury garlic and herb seasoning in this delightful dish. The fluffy couscous and bright plant-based basil pesto also up the ante.

We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Plant Based

•Climate Superstar

Allergens:

Walnut

•Gluten

•Wheat

•Almond

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

pumpkin

1 sachet

garlic & herb seasoning

brown onion

1 portion

cauliflower

1 packet

walnuts

1 packet

snacking tomatoes

1 packet

couscous

1 packet

vegetable stock pot

1 packet

plant-based basil pesto

Not included in your delivery

olive oil

¾ cup

water

1 tablespoon (tbsp)

balsamic vinegar

Nutritional Values

Energy (kJ)2887 kJ

Calories690 kcal

Fat28.6 g

of which saturates2.8 g

Carbohydrate84.7 g

of which sugars27 g

Dietary Fibre13.4 g

Protein21.4 g

Sodium1368 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin, if you prefer!

• Meanwhile, thinly slice brown onion. • Cut cauliflower (including the stalk!) into small florets. • Roughly chop walnuts. Set aside.

• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• In a medium saucepan, combine the water and vegetable stock pot and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• When the couscous is ready, add roasted tomatoes, cauliflower, onion and a drizzle of balsamic vinegar to the pan. • Toss to coat and season to taste.

• Divide veggie couscous between bowls. • Top with garlicky pumpkin. • Drizzle with plant-based basil pesto and sprinkle with chopped walnuts to serve. Enjoy!