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Spiced Black Beans & Roast Veggie Couscous

Spiced Black Beans & Roast Veggie Couscous

with Dill & Parsley Mayonnaise

Vegetarian
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Get a load of this gently spiced black bean stew that knows no bounds when it comes to flavour. Sitting on a bed of garlic-infused veggie couscous and sprinkled with crunchy pumpkin seeds, this is a recipe for a hearty bowl you won’t soon forget.

Tags:Veggie
Allergens:EggsGlutenSoyMilk

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

kumara

1 unit

capsicum

3 clove

garlic

½ unit

lemon

1 bag

baby spinach leaves

1 packet

pumpkin seeds (pepitas)

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 sachet

vegetable stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

black beans

(ContainsSoy)

½ packet

tomato paste

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tbs

water (for the mayo)

¾ cup

water (for the couscous)

20 g

butter

(ContainsMilk)

½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2920 kJ
Fat32 g
of which saturates8.1 g
Carbohydrate84.5 g
of which sugars15.6 g
Protein22.7 g
Sodium1960 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 capsicum into 2cm chunks. Place the kumara, capsicum and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. Heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. In a small bowl, combine the dill & parsley mayonnaise and water (for the mayo). Set aside.

3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and 1/2 the vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

4

While the couscous is cooking, drain and rinse the black beans. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the black beans, tomato paste (see ingredients list), Aussie spice blend, butter and remaining garlic and cook until fragrant, 1-2 minutes. Add the water (for the sauce) and remaining vegetable stock powder and simmer, 1-2 minutes. Using a potato masher or a fork, lightly crush the beans. Season to taste.

5

Add the roasted veggies, lemon zest, a generous squeeze of lemon juice, a drizzle of olive oil and the baby spinach to the cooked couscous. Toss gently to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on your taste.

6

Divide the roast veggie couscous between bowls. Top with the spiced black beans and spoon over the dill-parsley mayo. Sprinkle with the toasted pumpkin seeds and serve with any remaining lemon wedges.