Roast Parmesan Pumpkin & Pesto Couscous
with Roast Veggies & Dill-Parsley Mayo
- Milk
- Gluten
- Wheat
- Eggs
- Almond
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1
zucchini
1
capsicum
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
basil pesto
(Contains: Milk)
1 packet
Parmesan cheese
(Contains: Milk)
1 sachet
Nan's special seasoning
Not included in your delivery
1
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.
• 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 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 zucchini and capsicum and basil pesto. • Gently toss to combine. Season to taste.
• Divide pesto couscous with roasted veggies between bowls. Top with roast Parmesan pumpkin. • Top with dill & parsley mayonnaise and flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The roasted Parmesan pumpkin and pesto couscous were widely praised for their bold, layered flavours. Some found the combination of pesto, dill-parsley mayo, and multiple seasonings a little overwhelming, so adjusting to your taste is worthwhile.
- Ease of prep: Most found this straightforward and easy to pull together, though a few noted it felt busy managing two oven trays and the couscous simultaneously.
- Suggestions: Some suggested roasting all veggies on one tray for simplicity, and serving the pesto on the side rather than stirring it through. Adding haloumi, chickpeas, or tofu was a popular way to boost the protein content, and a few found skipping the mayo kept the dish lighter.
- Leftovers: At least one customer noted the dish tasted even better the following night, making it a great one to save for later.
- Portions: Most found the portions generous and filling, though a few with very active households added extra ingredients like chickpeas to bulk it out further.
