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