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;)
Ā¾ cup
water
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. ā¢ Cut zucchini into small chunks. ā¢ Thinly slice capsicum.
ā¢ Place peeled & chopped pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning. Drizzle with olive oil and toss to coat. ā¢ Roast until tender, 25-30 minutes. ā¢ In the last 5 minutes, remove tray from oven. Sprinkle with shaved Parmesan cheese and bake until golden and crispy, 5 minutes.
ā¢ Meanwhile, place capsicum and zucchini on a second lined oven tray. ā¢ Sprinkle over Nan's special seasoning. Drizzle with olive oil, season with salt and toss to coat. ā¢ Roast until tender, 25-30 minutes.
ā¢ When the veggies have 10 minutes remaining, in a large saucepan heat the butter over medium-high heat. ā¢ Add the water and vegetable stock powder and bring to the boil. ā¢ Add couscous and stir to combine. Cover with a lid and remove from heat. ā¢ Set aside until the water has absorbed, 5 minutes. Fluff up with fork.
ā¢ To the saucepan with the couscous, add baby spinach leaves, roasted zucchini and capsicum and basil pesto. ā¢ Gently toss to combine. Season to taste.
ā¢ Divide pesto couscous with roasted veggies between bowls. Top with roast Parmesan pumpkin. ā¢ Top with dill & parsley mayonnaise and flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the delicious mix of flavours, with roasted pumpkin and Parmesan complementing the herby pesto couscous beautifully.
- Ease of prep:Ā Most found it simple to make, though some felt the pumpkin prep was a bit fiddly.
- Suggestions:Ā Some added protein like chickpeas, haloumi, or falafel for a heartier meal. Others suggested trying it with Israeli couscous.
- Leftovers:Ā Several mentioned generous portions, making it great for leftovers or feeding a family.
- Veggies:Ā Some preferred cutting fresh pumpkin, while others appreciated the time-saving pre-cut option.
