Garlicky Pumpkin & Veggie Pearl Couscous

Name: Garlicky Pumpkin & Veggie Pearl Couscous with Fetta, Plant-Based Pesto & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1.75 cup water; 1 tbs balsamic vinegar; 1 Red Onion; 1 Pumpkin; 1 sachet Garlic & Herb Seasoning; 1 packet Snacking Tomatoes; 1 packet Pearl Couscous; 2 sachet Vegetable Stock Powder; 1 packet Plant-Based Basil Pesto; 1 packet Walnuts; 1 portion Cauliflower; 1 packet Fetta Cubes

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

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Almond

•Walnut

•Milk

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

Red Onion

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: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

1 portion

Cauliflower

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

1.75 cup

water

1 tbs

balsamic vinegar

Nutritional Values

Energy (kJ)3045 kJ

Calories727 kcal

Fat31.4 g

of which saturates4.6 g

Carbohydrate85.6 g

of which sugars27.2 g

Dietary Fibre14 g

Protein23.8 g

Sodium1584 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

PDF

• 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, slice red onion into wedges. • 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. • Meanwhile, in a small bowl combine plant-based pesto and plant-based mayonnaise.

• 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.

• 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 pearl couscous between bowls. Top with garlicky roast pumpkin. Dollop with plant-based mayo. • Drizzle with plant-based basil pesto and sprinkle with chopped walnuts. Crumble over fetta cubes to serve. Enjoy!