Middle Eastern Veggie Israeli Couscous

Name: Middle Eastern Veggie Israeli Couscous with Feta Yoghurt & Pistachios
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 sachet Vegetable Stock Powder; 1 packet Cow's Milk Feta; 1 packet Pearl (Israeli) Couscous; 1 packet Greek-Style Yoghurt; 1 packet Parsley; 1 Red Onion; 2 Parsnip; 1 Lemon; 1 Beetroot; 1 sachet Middle Eastern Seasoning

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.

Allergens:

Milk

•Wheat

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

Vegetable Stock Powder

1 packet

Cow's Milk Feta

(Contains: Milk; May be present: Cashew, Pine nut. )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Parsley

Red Onion

Parsnip

Lemon

Beetroot

1 sachet

Middle Eastern Seasoning

Nutrition Values

Calories677 kcal

Energy (kJ)2830 kJ

Fat22.8 g

of which saturates13.2 g

Carbohydrate85.3 g

of which sugars27.3 g

Dietary Fibre12.1 g

Protein29.6 g

Sodium1890 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

•Large Pan

•Baking Paper

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!