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Roasted Cauliflower & Pearl Couscous Salad

Roasted Cauliflower & Pearl Couscous Salad

with Goat Cheese & Flaked Almonds

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We love the tender texture of pearl couscous, each grain holds its shape and it easily handles bold flavours. Combine that with spiced roasted veggies, creamy goat cheese and fresh salad leaves and this is a salad to remember!

Tags:Low Calorie
Allergens:MilkGlutenTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

kumara

1 portion

cauliflower

1 unit

red onion

1 sachet

lemon pepper spice blend

1 packet

goat cheese

(ContainsMilk)

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

vegetable stock powder

1 packet

flaked almonds

(ContainsTree NutsMay be presentMilk, Peanuts, Sesame, Soy, Gluten)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

vinegar (balsamic or white wine)

2 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2250 kJ
Fat16.8 g
of which saturates4.4 g
Carbohydrate72.2 g
of which sugars21.1 g
Dietary Fibre0 g
Protein18.9 g
Cholesterol0 mg
Sodium750 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the cauliflower into small florets. Slice the red onion into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the kumara, cauliflower, onion and lemon pepper spice blend on an oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to combine, then roast until tender, 20-25 minutes. Remove the tray from the oven and set aside to cool slightly.

3

While the veggies are roasting, add the water to a medium saucepan and bring to the boil. Add the pearl couscous and vegetable stock to the pan, stir, cover with a lid and reduce the heat to low. Cook until just tender, 8-10 minutes. Remove from the heat and allow to cool slightly, uncovered.

4

In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Add a pinch of salt and pepper and mix well to combine. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

5

Add the mixed salad leaves, roasted veggies and cooked pearl couscous to the bowl with the dressing and toss well to combine.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the roasted cauliflower and pearl couscous salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the toasted almonds.