Middle Eastern Veggie Pearl Couscous
with Feta Yoghurt & Pistachios
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
1
Red Onion
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
2
Parsnip
1
Lemon
1
Beetroot
1 sachet
Middle Eastern Seasoning
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced.
• Slice onion (see ingredients) into wedges.
• Cut parsnip into bite-sized chunks.
• Cut beetroot into small chunks.
• Place peeled pumpkin pieces on a lined oven
tray. Place onion, parsnip and beetroot on a
second 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.
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 pearl 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 cow's milk feta into a small bowl, then
add Greek-style yoghurt. Season with salt and
pepper and stir to combine.
• In a large bowl, combine couscous, onion,
parsnip, beetroot, parsley, lemon zest and a
good squeeze of lemon juice.
• Divide Middle Eastern veggie pearl couscous
between bowls.
• Top with feta yoghurt and roasted pumpkin
pieces. Serve with any remaining lemon
wedges. Enjoy!
