Roast Eggplant Ratatouille Pearl Couscous

Name: Roast Eggplant Ratatouille Pearl Couscous with Plant-Based Basil Pesto & Double 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; 2 packet Grated Parmesan Cheese; 1 Courgette; 20 g butter; 1 tsp brown sugar; 1 drizzle olive oil

with Plant-Based Basil Pesto & Double 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 added yumminess, 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. )

2 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Not included in your delivery

20 g

butter

(Contains: Milk; )

1 tsp

brown sugar

1 drizzle

olive oil

Nutrition Values

Calories690 kcal

Energy (kJ)2880 kJ

Fat32 g

of which saturates12 g

Carbohydrate73.3 g

of which sugars19.6 g

Dietary Fibre10.2 g

Protein23 g

Sodium1050 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

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

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 brown onion into wedges.
• Place veggies on a lined oven tray. Sprinkle garlic & herb seasoning over eggplant, drizzle veggies with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

• 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 the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add tomato paste and Aussie spice blend and cook, until fragrant, 1 minute.
• Add the reserved pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), and simmer until thickened, 1-2 minutes.
• Add Pearl Couscous, capsicum, courgette, onion, the butter and brown sugar and stir to combine. Season to taste.

• Divide ratatouille Pearl Couscous between bowls.
• Top with roast eggplant and dollop over plant-based basil pesto.
• Sprinkle over grated Parmesan cheese. Tear over parsley. Enjoy!