Rustic Roasted Veg & Pearl Couscous
with Kale, Marinated Goat Cheese & Almonds- Gluten
- Wheat
- Milk
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
It's easy to get your veg in when you roast them with our garlic and herb seasoning... and even easier when they're teamed with delightfully doughy, perfectly dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang. *This recipe is under 550kcal per serving.*
Ingredients
1
tomato
½
brown onion
1 packet
Carrot & Zucchini Mix
1 sachet
garlic & herb seasoning
½ packet
kale
1 packet
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 packet
parsley
1 packet
marinated goat cheese
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.75 cup
water
1 tsp
balsamic vinegar
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion, and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.
• Meanwhile, roughly chop parsley. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.
• Divide roast veggies and pearl couscous between plates. • Top with crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy!
