Herby Cauliflower, Chorizo & Pearl Couscous Bowl
with Basil Pesto & Dill-Parsley Mayo- Eggs
- Almond
- Milk
- Cashew
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Sulphites
Couscous – the grain so nice they named it twice! Here we’ve added our favourite grain to work its magic in another delish bowl, paired with mild chorizo, herby veggies and a dill-parsley sauce. You'll be at the bottom of the bowl in no time.
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
250 g
Mild Chorizo
(May be present: Milk, Soy, Sulphites.)
1 sachet
Garlic & Herb Seasoning
1
Cauliflower
1
Sweet Potato
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
¼ tsp
salt
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets. • Roughly chop mild chorizo.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a bowl. • Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. • Simmer, uncovered, until tender, 14-16 minutes.
• Drain and return couscous to the pan with the salt and a drizzle of olive oil. Stir to combine.
• In a large bowl, combine spinach & rocket mix, roasted veggies, couscous and basil pesto. Season to taste with salt and pepper. TIP: Add the salad and roasted veggies to the couscous saucepan and toss everything together in there to save on washing up!
• Divide herby nourishing roast cauliflower couscous between bowls. • Sprinkle with almonds, chorizo and drizzle over dill & parsley mayonnaise to serve. Enjoy!
