Rustic Roasted Veg & Pearl Couscous

Name: Rustic Roasted Veg & Pearl Couscous with Kale, Marinated Goat Cheese & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 tomato; 1 packet Carrot & Zucchini Mix; 1 sachet garlic & herb seasoning; ½ packet kale; 1 packet pearl couscous; 1.75 cup water; 1 sachet vegetable stock powder; 1 packet parsley; 1 packet marinated goat cheese; 1 tsp balsamic vinegar; 1 tsp honey; 1 packet flaked almonds

with Kale, Marinated Goat Cheese & Almonds

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It's easy to get your veg in when you roast them with our garlic and herb seasoning... and even easier when they're teamed withdelightfully doughy, perfect dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang.

This recipe is under 550kcal per serving.

Tags:

Veggie

•Climate Superstar

•Calorie Smart

Allergens:

Gluten

•Wheat

•Milk

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

1 packet

Carrot & Zucchini Mix

1 sachet

garlic & herb seasoning

½ packet

kale

1 packet

pearl couscous

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

1 sachet

vegetable stock powder

1 packet

parsley

1 packet

marinated goat cheese

(Contains: Milk;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

1.75 cup

water

1 tsp

balsamic vinegar

1 tsp

honey

Nutritional Values

Energy (kJ)2274 kJ

Calories543 kcal

Fat21.4 g

of which saturates8.1 g

Carbohydrate64.1 g

of which sugars12.7 g

Dietary Fibre8.6 g

Protein20.9 g

Sodium1357 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. Cut tomato into thick wedges. • Place tomato and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. 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 is tender and water is absorbed, 10-12 minutes.

• Meanwhile, roughly chop parsley. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.

• Divide rustic roast veggies and pearl couscous between plates. • Top with crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy!