Roast Cauliflower & Pearl Couscous Bowl
with Basil Pesto & Herby Mayo
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 herby veggies and a dill-parsley sauce. You'll be at the bottom of the bowl in no time.
Ingredients
1
Sweet Potato
½
Brown Onion
1 portion
Cauliflower
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl Couscous
(Contains: Wheat, Gluten May be present: Soy.)
1 sachet
Vegetable Stock Powder
1 packet
Flaked Almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Spinach & Rocket Mix
1 packet
Basil Pesto
(Contains: Milk)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Slice brown onion (see ingredients) into wedges. • Cut cauliflower into small florets.
• Place sweet potato, cauliflower and onion on a lined oven tray. • Drizzle generously with olive oil, sprinkle with garlic & herb seasoning 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, heat a large saucepan over mediumhigh 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 couscous and return to the pan with vegetable stock powder 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 to save on washing up!
• Divide roast cauliflower and pearl couscous between bowls. • Sprinkle with flaked almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious mix of ingredients, with the cauliflower carrying the flavours well and pearl couscous complementing nicely.
- Ease of prep: Many found this an easy and tasty veggie meal to prepare, with some adding extra protein for guests.
- Suggestions: Some recommend par-cooking the cauliflower before roasting for better texture. Others enjoyed adding roast carrots or chicken.
- Portions: Generous portion sizes satisfied most diners, with enough for two people.
- Tweaks: A few suggested swapping the mayo for a lighter vinaigrette dressing to change things up.
