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
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 packet
Cow's Milk Feta
1 packet
Pearl (Israeli) Couscous
1 packet
baby leaves
1 sachet
Middle Eastern Seasoning
1
Cauliflower
1
Lemon
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Cut cauliflower into small florets. • Place cauliflower, peeled & chopped pumpkin, sliced leek, Middle Eastern spice blend, 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 vegetable stock powder and the butter.
• When the veggies have 5 minutes cook time 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 spinach 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. Serve with any remaining lemon wedges. Enjoy!