Spiced Cauliflower & Pearl Couscous Salad
with Roasted Pumpkin- Gluten
- Milk
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
This delightful dish is a celebration of wholesome roasted veggies like cauliflower and pumpkin with pearl couscous. Add Middle Eastern spices for extra flavour, then top it off with crumbly feta cheese. *This recipe is under 650kcal per serving.*
Ingredients
1 portion
cauliflower
1
leek
1 packet
peeled pumpkin pieces
½ sachet
Middle Eastern Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1 sachet
vegetable stock powder
½
lemon
1 packet
Baby Leaves
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
2 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut cauliflower into small florets. Slice leek into thick rounds. • Place cauliflower, peeled & chopped pumpkin, leek, Middle Eastern spice blend (see ingredients), a drizzle of olive oil and a pinch of salt and pepper on a lined oven tray. • Toss to combine, spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven and set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with a drizzle of olive oil. Stir through the butter and vegetable stock powder.
• When the veggies have 5 minutes remaining, slice lemon into wedges. • Combine the honey, a generous drizzle of olive oil and a generous squeeze of lemon juice in a large bowl. • Add baby leaves, roasted veggies and the lemon dressing to the couscous. Toss to combine.
• Divide spiced cauliflower and pearl couscous salad between bowls. • Crumble feta (see ingredients) over salad and serve with any remaining lemon wedges. Enjoy!
