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

Roast Cauliflower & Pearl Couscous Bowl

with Basil Pesto & 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:
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

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

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

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

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