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Garlicky Pumpkin & Veggie Pearl Couscous
Garlicky Pumpkin & Veggie Pearl Couscous

Garlicky Pumpkin & Veggie Pearl Couscous

with Plant-Based Pesto & Almonds

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 doughy pearl couscous and bright plant-based basil pesto also up the ante.

Tags:
Plant Based
Climate Superstar
Allergens:
Wheat
Gluten
Almond
Walnut

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

1

Red Onion

1

Pumpkin

1 sachet

Garlic & Herb Seasoning

1 packet

Snacking Tomatoes

1 packet

Pearl Couscous

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

2 sachet

Vegetable Stock Powder

1 packet

Plant-Based Basil Pesto

(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)

1 packet

Walnuts

(Contains: Walnut; May be present: Soy, Milk, Macadamia, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Pine Nut, Pistachio, Pecan.)

1 portion

Cauliflower

Not included in your delivery

olive oil

1.75 cup

water

1 tbs

balsamic vinegar

Nutritional Values

Energy (kJ)2905 kJ
Calories694 kcal
Fat28.6 g
of which saturates2.8 g
Carbohydrate85.4 g
of which sugars27 g
Dietary Fibre14 g
Protein21.5 g
Sodium1371 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Pan

Cooking Steps

1
1

• 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!

2
2

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

3
3

• 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.

4
4

• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes.

5
5

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

6
6

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

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