Rustic Roasted Veg & Pearl Couscous
with Kale, Fennel & Marinated Goat Cheese
- Almond
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- 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 650kcal and 30g protein per serving
Ingredients
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Garlic & Herb Seasoning
1
Kale
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Parsley
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
Roast Veggie Mix
1
Fennel
Not included in your delivery
1 drizzle
olive oil
1 tsp
balsamic vinegar
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Thinly slice fennel into wedges.
• Place roast veggie mix and fennel 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 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.
• Carefully half-fill the saucepan with water and salt. Simmer, uncovered, until
tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle of olive oil.
• Meanwhile, 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, then
season to taste with salt and pepper.
• Stir dressing through the cooked couscous. Season to taste.
• Divide pearl couscous between bowls, then top with roasted veg.
• Crumble over goat cheese.
• Garnish with flaked almonds and tear over parsley to serve. Enjoy!
