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!
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
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
olive oil
1.25 cup
water
2 tsp
vinegar (balsamic or white wine)
2 tsp
honey
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.
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.
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.
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.
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.
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.