Roast Parmesan Pumpkin & Pesto Couscous

Name: Roast Parmesan Pumpkin & Pesto Couscous with Roast Veggies & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 olive oil; 1 Peeled & Chopped Pumpkin; 1 zucchini; 1 capsicum; 1 garlic & herb seasoning; 1 butter; 1 water; 1 vegetable stock powder; 1 couscous; 1 baby spinach leaves; 1 dill & parsley mayonnaise; 1 flaked almonds; 1 basil pesto

with Roast Veggies & Dill-Parsley Mayo

Get up to $200 off!

Allergens:

Milk

•Gluten

•Wheat

•Eggs

•Almond

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Peeled & Chopped Pumpkin

zucchini

capsicum

garlic & herb seasoning

vegetable stock powder

couscous

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

baby spinach leaves

dill & parsley mayonnaise

(Contains: Eggs;)

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

basil pesto

(Contains: Milk;)

Not included in your delivery

olive oil

butter

(Contains: Milk;)

water

Nutritional Values

Energy (kJ)3498 kJ

Calories0 kcal

Fat53.3 g

of which saturates12.2 g

Carbohydrate65.6 g

of which sugars20.7 g

Dietary Fibre0 g

Protein22.2 g

Cholesterol0 mg

Sodium1622 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini into small chunks. • Thinly slice capsicum.

• Place peeled & chopped 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. • In the last 5 minutes, remove from oven. Sprinkle with shaved Parmesan cheese and bake until golden and crispy, 5 minutes.

• While the pumpkin is roasting, 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, heat the butter over medium-high heat in a large saucepan. • 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, roast veggies and basil pesto. • Gently toss to combine. Season to taste.

• Divide pesto couscous with roast veggies between bowls. Top with roast Parmesan pumpkin. • Top with dill & parsley mayonnaise and flaked almonds to serve. Enjoy!