One-Pan Pesto Plant-Based Mince & Couscous
with Veggies & Creamy Pesto Dressing
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
200 g
Plant-Based Mince
(Contains: Soy; May be present: Wheat, Gluten.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Eggs, Macadamia, Walnut.)
1 packet
Baby Spinach Leaves
1 sachet
Lemon Pepper Seasoning
1
Carrot
2
Garlic
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Cashew, Macadamia, Almond.)
1 packet
Parsley
Cooking Steps
• Thinly slice carrot into half-moons. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook veggie mince and lemon pepper seasoning, breaking up with a spoon, until just browned, 4-5 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring occasionally, until softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Return veggie mince to pan, then add red pesto, stirring to coat. Add the water, couscous and vegetable stock. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and veggie mince is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
• Roughly chop parsley leaves. • Divide pesto plant-based mince and couscous between bowls. • Drizzle with creamy pesto dressing. Garnish with parsley to serve. Enjoy!
