Garlicky Roast Pumpkin & Veggie Pearl Couscous

Name: Garlicky Roast Pumpkin & Veggie Pearl Couscous with Plant-Based Pesto & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 Kent Pumpkin; 1 sachet garlic & herb seasoning; 1 carrot; 1 brown onion; 1 packet slivered almonds; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 packet pearl couscous; 1.75 cup water; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet plant-based basil pesto; 1 punnet snacking tomatoes

with Plant-Based Pesto & Almonds

4.3

(216)

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

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Plant Based

•Climate Superstar

Allergens:

Almond

•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

Kent Pumpkin

1 sachet

garlic & herb seasoning

1

carrot

1

brown onion

1 packet

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

1 packet

pearl couscous

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

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

plant-based basil pesto

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

1 punnet

snacking tomatoes

Not included in your delivery

1

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1.75 cup

water

Nutritional Values

Energy (kJ)2711 kJ

Fat40.5 g

of which saturates4.4 g

Carbohydrate93.4 g

of which sugars24.4 g

Protein18.1 g

Sodium2274 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Slice kent 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

• Meanwhile, thickly slice carrot into rounds. • Thinly slice brown onion. Set aside. • Place snacking tomatoes and carrot on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until blistered, 15-20 minutes.

3

• While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.

4

• To the pan with the caramelised onion, add a drizzle of olive oil and the pearl couscous. • 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

• When the couscous is ready, add roast tomatoes, carrot and the baby spinach leaves to the pan. • Stir to combine and season to taste.

6

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