Roast Cauliflower & Pearl Couscous Bowl

Name: Roast Cauliflower & Pearl Couscous Bowl with Basil Pesto & Herby Mayo
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 packet Flaked Almonds; 1 packet Basil Pesto; 1 Brown Onion; 1 packet Pearl Couscous; 1 sachet Garlic & Herb Seasoning; 1 Cauliflower; 1 Sweet Potato; 1 sachet Vegetable Stock Pot; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil

with Basil Pesto & Herby Mayo

Get up to $200 off!

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:

Chef's Choice

•Veggie

•Climate Superstar

Allergens:

Eggs

•Almond

•Milk

•Cashew

•Gluten

•Wheat

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 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;)

Brown Onion

1 packet

Pearl Couscous

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

1 sachet

Garlic & Herb Seasoning

Cauliflower

Sweet Potato

1 sachet

Vegetable Stock Pot

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories723 kcal

Energy (kJ)3030 kJ

Fat39.8 g

of which saturates4 g

Carbohydrate71.3 g

of which sugars16.1 g

Dietary Fibre10.7 g

Protein19 g

Sodium946 mg

The average adult daily energy intake is 8700 kJ

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.
• 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, 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. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.

• Drain and return couscous 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 roasted cauliflower and pearl couscous between bowls.
• Sprinkle with flaked almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy!