Garlicky Pumpkin & Veggie Pearl Couscous

Name: Garlicky Pumpkin & Veggie Pearl Couscous with Plant-Based Pesto & Almonds
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Red Onion; 1 Pumpkin; 1 packet Snacking Tomatoes; 1 packet Walnuts; 1 packet Pearl Couscous; 1 sachet Garlic & Herb Seasoning; 1 packet Plant-Based Basil Pesto; 1 Cauliflower; 1 drizzle olive oil; 1.75 cup water; 1 tbs balsamic vinegar* (Pantry)

with Plant-Based Pesto & Almonds

Up to 180$ + Free Treats / Extras for Life

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.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

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

Red Onion

Pumpkin

1 packet

Snacking Tomatoes

1 packet

Walnuts

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

1 packet

Pearl Couscous

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

1 sachet

Garlic & Herb Seasoning

1 packet

Plant-Based Basil Pesto

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

Cauliflower

Not included in your delivery

1 drizzle

olive oil

1.75 cup

water

1 tbs

balsamic vinegar* (Pantry)

Nutritional Values

Calories612 kcal

Energy (kJ)2560 kJ

Fat27.2 g

of which saturates2.6 g

Carbohydrate71.9 g

of which sugars18 g

Dietary Fibre10.5 g

Protein18 g

Cholesterol0 mg

Sodium461 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Paper

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.

• In a large saucepan, heat a drizzle of olive oil over medium-high.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add a pinch of salt.
• Simmer, uncover, until tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle of olive oil.

• When the couscous is ready, add roasted veggies and the balsamic vinegar to the pan.
• Toss to coat and season with salt and pepper to taste.

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