Roast Parmesan Pumpkin & Pesto Couscous
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Roast Parmesan Pumpkin & Pesto Couscous

Roast Parmesan Pumpkin & Pesto Couscous

with Roast Veggies & Dill-Parsley Mayo

Allergens:
Gluten
•Wheat
•Egg
•Almond
•Milk

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

1

Peeled & Chopped Pumpkin

1

zucchini

1

capsicum

1

garlic & herb seasoning

1

vegetable stock powder

1

couscous

(Contains Gluten, Wheat;)

1

baby spinach leaves

1

dill & parsley mayonnaise

(Contains Egg;)

1

flaked almonds

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

1

basil pesto

(Contains Milk;)

Not included in your delivery

1

olive oil

1

butter

1

water

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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

Instructions

1

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

2

• 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.

3

• 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.

4

• 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.

5

• To the saucepan with the couscous, add baby spinach leaves, roast veggies and basil pesto. • Gently toss to combine. Season to taste.

6

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