Roast Broccoli & Basil Pesto Pearl Couscous
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Roast Broccoli & Basil Pesto Pearl Couscous

Roast Broccoli & Basil Pesto Pearl Couscous

with Herby Mayo Dressing

Packed with all the goodness of roast veggies and a swirl of our creamy dill and parsley mayo on top, this bowl of pearl couscous will only leave you wanting more!

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

broccoli

1

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Israeli Couscous

1 sachet

Vegetable Stock Powder

1 packet

Roasted almonds

½

Lemon

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 broccoli (including stalk!) into small florets. Slice onion into wedges. • Place veggies on a lined oven tray and sprinkle over 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

• While the veggies are roasting, heat a drizzle of olive oil over medium-high heat in a medium saucepan. 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 lemon into wedges. • To the couscous, add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lemon juice, and toss to combine. Season to taste.

4
4

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