Roast Eggplant Ratatouille Pearl Couscous

Name: Roast Eggplant Ratatouille Pearl Couscous with Plant-Based Basil Pesto & Parmesan
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Capsicum; 1 packet Pearl (Israeli) Couscous; 1 Eggplant; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Parsley; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 drizzle olive oil; 1 tsp brown sugar; 20 g butter

with Plant-Based Basil Pesto & Parmesan

Get up to $175 off

Ratatouille - we love this Mediterranean veggie dish so much, how can we possibly improve it? We think we’ve found a way. Take all those flavour-packed roast veggies and stir them through perfectly cooked pearl couscous in a tomato-based sauce. For an added yum-factor, top with a dollop of pesto and a flourish of Parmesan cheese.

Tags:

Veggie

Allergens:

Wheat

•Gluten

•Cashew

•Milk

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

Capsicum

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

Eggplant

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories640 kcal

Energy (kJ)2680 kJ

Fat28.6 g

of which saturates9.7 g

Carbohydrate73.3 g

of which sugars19.6 g

Dietary Fibre10.2 g

Protein18.9 g

Sodium939 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced.
• Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. Thinly slice capsicum. Cut courgette into bite-sized
chunks. Cut onion (see ingredients) into wedges.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Sprinkle garlic & herb seasoning over eggplant and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• Drain and return to the pan with a drizzle of olive oil

• When veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add tomato paste and classic roast seasoning and cook until fragrant, 1 minute. Add the boiling water (1/3 cup for 2 people / 2/3 cup for 4 people) and simmer until thickened, 1-2 minutes.
• Add cooked pearl couscous, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste with salt and pepper.

• Divide ratatouille pearl couscous between bowls.
• Top with roast eggplant and drizzle over plant-based basil pesto.
• Sprinkle with grated Parmesan cheese. Tear over parsley to serve. Enjoy!