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.
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.
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 Powder
1 packet
Spinach & Rocket Mix
1 drizzle
olive oil
• 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.
• 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 herby nourishing cauliflower pearl couscous between bowls.
• Sprinkle with flaked almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy!