Golden Pumpkin & Israeli Couscous Salad

Name: Golden Pumpkin & Israeli Couscous Salad with Almonds & Plant-Based Basil Pesto Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 Brown Onion; 1 white turnip; 1 bag peeled pumpkin pieces; 1 carrot; 1 sachet Aussie Spice Blend; 1 packet Israeli couscous; 1 sachet vegetable stock powder; 1 packet Plant-Based Basil Pesto; 1 packet Plant-Based Mayo; 1 drizzle balsamic vinegar; 1 packet roasted almonds

with Almonds & Plant-Based Basil Pesto Mayo

Get up to $175 off

Quick and easy, that’s the best kind of dinner. Roast the pumpkin in our Aussie spice blend 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 weather conditions across New Zealand have 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!

Tags:

Climate Superstar

•Plant Based

•Easy Prep

Allergens:

Gluten

•cashews

•Soy

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

white turnip

1 bag

peeled pumpkin pieces

carrot

1 sachet

Aussie Spice Blend

1 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

vegetable stock powder

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 packet

roasted almonds

(Contains: Almond; )

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)2869 kJ

Fat31.1 g

of which saturates2.6 g

Carbohydrate82.5 g

of which sugars20.6 g

Protein16.8 g

Sodium1278 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Cut carrot into bite-sized chunks. • Place onion, carrot and turnip on a lined oven tray. Place peeled pumpkin pieces 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 the 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 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. 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 roasted turnip, carrot and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.