Parmesan Pumpkin & Rosemary Veg Couscous
with Basil Pesto & Flaked Almonds
This dish is all about the pumpkin! Its golden yellow flesh 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Capsicum
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Garlic & Herb Seasoning
1 packet
Rosemary
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pumpkin
1 sachet
Vegetable Stock Pot
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut zucchini into small chunks.
• Thinly slice capsicum.
• Cut pumpkin into thin wedges.
• Pick and finely chop rosemary (see ingredients).
• 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.
• In the last 5 minutes, remove tray from oven.
Sprinkle with Parmesan cheese and bake until
golden and crispy, 5 minutes.
• Meanwhile, place capsicum and zucchini on a
second lined oven tray.
• Sprinkle over rosemary. 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 stock concentrate and
bring to the boil.
• Add couscous and stir to combine. Cover with a lid
and remove from heat.
• Set aside until water has absorbed, 5 minutes. Fluff
up with a fork.
• To the saucepan with couscous, add baby spinach
leaves and the roasted zucchini and capsicum.
Gently toss to combine. Season to taste with salt
and pepper.
• Divide rosemary veg couscous between bowls.
• Top with Parmesan pumpkin.
• Drizzle over basil pesto and top with flaked
almonds to serve. Enjoy!
