Roast Cauliflower & Basil Pesto Pearl Couscous
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Roast Cauliflower & Basil Pesto Pearl Couscous

Roast Cauliflower & Basil Pesto Pearl Couscous

with Herby Mayo Dressing | Serves 2

Jump into Autumn with this delightful dish, where roast cauliflower meets leafy greens and pearl couscous. All complimented by basil pesto and a herby mayo dressing.

Allergens:
Egg
Soy

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Cauliflower

1

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Israeli Couscous

1 sachet

Vegetable Stock Powder

1 packet

Roasted almonds

½

lime

1 bag

Mixed Salad Leaves

1 packet

Basil Pesto

2 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3216 kJ
Fat50 g
of which saturates5.4 g
Carbohydrate58.2 g
of which sugars11 g
Dietary Fibre12.7 g
Protein18.2 g
Sodium1279 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
Medium Saucepan

Instructions

1
1

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Slice onion into wedges. • Place veggies on a lined oven tray and sprinkle with garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• In a medium 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 to the pan with vegetable stock powder. Set aside and allow to cool.

3
3

• Meanwhile, roughly chop roasted almonds. Slice lime into wedges. • To the couscous, add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lime juice, and toss to combine. Season to taste.

4
4

• Divide roast cauliflower and basil pesto pearl couscous salad between bowls. • Drizzle over dill & parsley mayonnaise. Serve with remaining lime wedges. Enjoy!

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