Nourishing Cauliflower Couscous Bowl

Name: Nourishing Cauliflower Couscous Bowl with Basil Pesto & Herby Mayo
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 potato; ½ Onion; 1 portion cauliflower; 1 sachet Garlic & Herb Seasoning; 1 packet Israeli couscous; 1 sachet vegetable stock powder; 1 packet flaked almonds; 1 bag spinach & rocket mix; 1 packet basil pesto; 1 packet Dill & Parsley Mayonnaise

with Basil Pesto & Herby Mayo

Get up to $175 off

Savor the wholesome goodness of this cauliflower couscous bowl, a culinary delight that's good for the body and the soul. Perfectly roasted veggies sit atop a bed of flavourful Israeli couscous, with a tasty basil pesto mixed through. Topped with herby mayo, this meal is sure to be a favourite!

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Gluten

•Almond

•Milk

•Cashew

•Pine Nut

•Walnut

•Eggs

•Soy

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

Onion

1 portion

cauliflower

1 sachet

Garlic & Herb Seasoning

1 packet

Israeli couscous

(Contains: Gluten; )

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains: Almond; )

1 bag

spinach & rocket mix

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2641 kJ

Fat32.2 g

of which saturates3.4 g

Carbohydrate66.8 g

of which sugars18.3 g

Protein17.3 g

Sodium1171 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

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets.

• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.

• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with vegetable stock powder and a drizzle of olive oil.

• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.

• In a large bowl, combine baby spinach & rocket leaves, roasted veggies, couscous and basil pesto. Season to taste.

• Divide herby nourishing roast cauliflower couscous between bowls. • Sprinkle with toasted almonds and drizzle over dill & parsley mayonnaise to serve. Enjoy!