Garlicky Roast Pumpkin & Veggie Pearl Couscous
with Plant-Based Pesto & Almonds
- Almond
- Gluten
- Wheat
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
- Eggs
- Cashew
- Walnut
- Macadamia
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.
Ingredients
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: Eggs, Milk, 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
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Slice kent pumpkin into thin wedges. ā¢ Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. ā¢ Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin, if you prefer!
ā¢ Meanwhile, thickly slice carrot into rounds. ā¢ Thinly slice brown onion. Set aside. ā¢ 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.
ā¢ While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over medium-high heat. ā¢ Cook onion, stirring regularly, until softened, 5-6 minutes. ā¢ 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.
ā¢ To the pan with the caramelised onion, add a drizzle of olive oil and the pearl couscous. ā¢ Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. ā¢ Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes.
ā¢ When the couscous is ready, add roast tomatoes, carrot and the baby spinach leaves to the pan. ā¢ Stir to combine and season to taste.
ā¢ Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin. ā¢ Drizzle with plant-based basil pesto and sprinkle with slivered almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The roasted pumpkin and caramelised onion were highlights, though some found the garlic and herb seasoning a little strong ā using half the sachet worked well for a milder result. Some felt the pesto was quite bold in flavour and suggested a slightly runnier, milder version would balance the dish better.
- Ease of prep:Ā Most found the dish straightforward, though the couscous occasionally took longer than estimated ā some reviewers noted adjusting the water level helped achieve a better texture.
- Suggestions:Ā Several customers added haloumi or a side of chicken for extra protein, and a few suggested swapping the garlic and herb seasoning for a Moroccan-style blend on the pumpkin. Some felt the roasted tomatoes didn't suit the dish and preferred leaving them fresh as a topping instead.
- Leftovers:Ā Leftovers kept well and made a satisfying lunch the next day.
- Portions:Ā Some found the serving size on the smaller side and topped up with extra roasted vegetables to make it more filling.
