Baby Rainbow Carrot, Bacon & Tomato Baked Couscous
with Basil Pesto & Parmesan- Wheat
- Gluten
- Milk
- Cashew
Ingredients
1 sachet
Garlic & Herb Seasoning
1 tin
Tinned Cherry Tomatoes
100 g
Diced Bacon
1
Silverbeet
1 packet
Baby Rainbow Carrots
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Parsnip
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Drain tinned cherry tomatoes, reserving the passata sauce. • In a baking dish, combine Israeli couscous, reserved passata, garlic & herb seasoning and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Cover with foil and bake until couscous is 'al dente' and the water is absorbed, 28-32 minutes.
• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). Cut parsnip into wedges, lengthways. • Place carrots, parsnip and cherry tomatoes on a lined oven tray. Combine with the balsamic vinegar, half the brown sugar, a pinch of salt and a drizzle of olive oil. Toss to combine and spread out evenly. • Roast until blistered and tender, 20-25 minutes.
Custom Recipe: If you've added diced bacon to your meal, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. Stir the bacon through the couscous along with the spinach, butter and brown sugar.
• Divide tomato-baked couscous between bowls. Top with roasted veggies. • Dollop over basil pesto and sprinkle with grated Parmesan cheese to serve. Enjoy!
