Roast Cauliflower & Basil Pesto Pearl Couscous
with Herby Mayo Dressing | Serves 2- Eggs
- Soy
- Almond
- Wheat
- Gluten
- Cashew
- Milk
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!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Red Onion
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Cauliflower
1
Lemon
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
1 packet
Mixed Salad Leaves
Nutrition Values
Utensils
Cooking Steps
• 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 over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• 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.
• 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.
• Divide roast cauliflower and basil pesto couscous salad between bowls. • Drizzle over dill & parsley mayonnaise. Serve with remaining lemon wedges. Enjoy!
