Golden Kumara & Israeli Couscous Salad
with Almonds & Plant-Based Basil Pesto Mayo
- Almond
- cashews
- Soy
- Gluten
- May contain traces of allergens
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Soy
Quick and easy, that’s the best kind of dinner. Roast the kumara in our Aussie spice blend and then whip up a fluffy couscous and have it ready to be gobbled down in no time at all. Top it off with a plant-based basil pesto mayo to ensure there won’t be any crumbs left. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
1
white turnip
1 sachet
vegetable stock powder
1 packet
roasted almonds
(Contains: Almond; )
1 packet
Plant-Based Basil Pesto
(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 bag
baby spinach leaves
1
Kumara
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Peel kumara, then cut into bite-sized chunks. • Place onion and turnip on a lined oven tray. Place kumara and Aussie spice blend on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast veggies until tender, 25-30 minutes.
• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.
• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside.
• To the saucepan with couscous, add baby spinach leaves, roasted turnip and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste. • Divide Israeli couscous salad between plates. • Top with spiced kumara, plant-based basil pesto mayo and almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The plant-based basil pesto mayo and Aussie spice blend on kumara received praise for their delicious taste.
- Ease of prep: Quick and easy to prepare, with simple steps for roasting vegetables and cooking couscous.
- Suggestions: Consider adding more vegetables or increasing the portion size for a more substantial meal.
- Portions: Some found the dish light, barely feeding two to three people; others got up to four meals from it.
