Roasted Cauliflower & Pearl Couscous Salad
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Roasted Cauliflower & Pearl Couscous Salad

Roasted Cauliflower & Pearl Couscous Salad

with Goat Cheese & Flaked Almonds

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:
Milk
Gluten
Almond

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 Time
DifficultyEasy

Ingredients

Serving amount

1 unit

Kumara

1 portion

cauliflower

1 unit

onion

1 sachet

lemon pepper spice blend

1 packet

goat cheese

(Contains Milk; )

1 packet

Israeli couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

salad leaves

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

vinegar (balsamic or white wine)

2 tsp

honey

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2250 kcal
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
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 Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan

Instructions

Get prepped
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.

Roast the veggies
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.

Make the couscous
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.

Make the dressing
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.

Toss the salad
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.

Serve Up
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.

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