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Roast Cauliflower & Pearl Couscous Bowl
Roast Cauliflower & Pearl Couscous Bowl

Roast Cauliflower & Pearl Couscous Bowl

with Basil Pesto, Fetta & Herby Mayo

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.

Tags:
Veggie
Allergens:
Wheat
Gluten
Almond
Milk
Eggs

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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Sweet Potato

1

Brown Onion

1

Cauliflower

1

Garlic & Herb Seasoning

1

Pearl Couscous

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

1

Vegetable Stock Powder

1

Flaked Almonds

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

1

Spinach & Rocket Mix

1

Basil Pesto

(Contains: Milk;)

1

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

1

olive oil

Nutritional Values

Energy (kJ)3410 kJ
Calories815 kcal
Fat42.8 g
of which saturates6 g
Carbohydrate82.7 g
of which sugars20.8 g
Dietary Fibre14.4 g
Protein23.2 g
Sodium1356 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• Place sweet 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.

3

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.

4

• Drain and return couscous to the pan with vegetable stock powder and a drizzle of olive oil. Stir to combine.

5

• 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!

6

• Divide herby nourishing cauliflower pearl couscous between bowls. • Sprinkle with flaked almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide herby nourishing cauliflower pearl couscous between bowls. • Sprinkle with flaked almonds and drizzle over dill & parsley mayonnaise. Crumble over fetta cubes to serve. Enjoy!

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