Parmesan Pumpkin, Chorizo & Pesto Couscous
with Roast Veggies & Dill-Parsley Mayo
Tonight's golden pumpkin develops a fabulous sweet and nutty flavour when roasted, a lovely contrast against the sharp and salty Parmesan and the bright and herby basil pesto in the couscous. Tie it all together with superstar chorizo. It's the perfect protein to pair with the pumpkin!
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.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Capsicum
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1
Pumpkin
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into small chunks. • Thinly slice capsicum. Cut pumpkin into thin wedges. • Roughly chop mild chorizo. • Meanwhile, place pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning. Drizzle with olive oil and toss to coat. • Roast until tender, 25-30 minutes. • When pumpkin has 15 minutes remaining. add chorizo to tray with pumpkin and roast until browned and cooked through. • In the last 15 minutes, remove tray from oven. Sprinkle with shaved Parmesan cheese and bake until golden and crispy, 5 minutes.
• Meanwhile, place capsicum and zucchini on a second lined oven tray. • Sprinkle over Nan's special seasoning. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
• When the veggies have 10 minutes remaining, in a large saucepan heat the butter over medium-high heat. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water has absorbed, 5 minutes. Fluff up with fork.
• To the saucepan with the couscous, add baby spinach leaves, roasted veggies and basil pesto. • Gently toss to combine. Season to taste. • Divide pesto couscous with roasted veggies between bowls. Top with roast Parmesan pumpkin and chorizo. • Top with dill & parsley mayonnaise and flaked almonds to serve. Enjoy!
