Roast Parmesan Pumpkin & Pesto Couscous

Name: Roast Parmesan Pumpkin & Pesto Couscous with Roast Veggies & Dill-Parsley Mayo
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 bag Peeled & Chopped Pumpkin; 1 zucchini; 1 capsicum; 1 sachet garlic & herb seasoning; 20 g butter; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 bag baby spinach leaves; 1 packet dill & parsley mayonnaise; 1 packet flaked almonds; 1 packet basil pesto; 1 packet Parmesan cheese; 1 sachet Nan's special seasoning

with Roast Veggies & Dill-Parsley Mayo

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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.

Tags:

Veggie

•Climate Superstar

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

1 bag

Peeled & Chopped Pumpkin

zucchini

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: Soy, Milk, Peanuts, Sesame, 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

olive oil

20 g

butter

(Contains: Milk;)

¾ cup

water

Nutritional Values

Energy (kJ)3543 kJ

Fat53.5 g

of which saturates12.2 g

Carbohydrate66.2 g

of which sugars21.4 g

Protein23.7 g

Sodium1622 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

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!