Middle Eastern Veggie Israeli Couscous

Name: Middle Eastern Veggie Israeli Couscous with Feta Yoghurt & Pistachios
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 Brown Onion; 2 parsnip; 1 beetroot; 1 packet peeled pumpkin pieces; 1 packet pistachios; 1 sachet vegetable stock powder; 1 bunch parsley; ½ lemon; ½ packet Cow's Milk Feta; 1 sachet Middle Eastern Seasoning; 1 packet Israeli couscous; 1 packet Greek-Style Yoghurt

with Feta Yoghurt & Pistachios

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Grab a bowl and the largest spoon you own because you’ll want to eat as much of this nutritious veggie couscous as possible. Enjoy root veggies like pumpkin, parsnip and beetroot roasted and spiced, they add both a pop of colour and flavour

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

Allergens:

Tree Nuts

•Milk

•Gluten

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

parsnip

beetroot

1 packet

peeled pumpkin pieces

1 packet

pistachios

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 sachet

vegetable stock powder

1 bunch

parsley

lemon

½ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 sachet

Middle Eastern Seasoning

1 packet

Israeli couscous

(Contains: Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2261 kJ

Fat17.8 g

of which saturates5.5 g

Carbohydrate74.9 g

of which sugars25.7 g

Protein21.3 g

Sodium1288 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 240°C/220°C fan forced. Slice onion into wedges. Cut parsnip into bite-sized chunks. Cut beetroot into small chunks. • Place peeled pumpkin pieces, parsnip, beetroot and onion on a lined oven tray. • Sprinkle with Middle Eastern seasoning, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 5 minutes remaining, add pistachios to one side of the tray and roast until golden, 3-4 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• 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 to the pan with vegetable stock powder and a drizzle of olive oil.

• While the couscous is cooking, roughly chop parsley. • Zest lemon to get a good pinch, then slice into wedges.

• Crumble feta (see ingredients) into a small bowl, then add Greek-style yoghurt. Season with salt and pepper and stir to combine.

• To the couscous, add roasted veggies, parsley, lemon zest and a good squeeze of lemon juice. Stir to combine.

• Roughly chop pistachios. • Divide Middle Eastern veggie Israeli couscous salad between bowls. • Top with feta yoghurt and garnish with pistachios. Serve with any remaining lemon wedges. Enjoy!