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Spiced Cauliflower & Pearl Couscous Salad
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Spiced Cauliflower & Pearl Couscous Salad

Spiced Cauliflower & Pearl Couscous Salad

with Roasted Pumpkin

Tags:
Healthy
Easy
Allergens:
Milk
Hvede
Gluten

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Calories584 kcal
Energy (kJ)2440 kJ
Fat20.5 g
of which saturates12.3 g
Carbohydrate64.1 g
of which sugars14.6 g
Dietary Fibre8.1 g
Protein28.6 g
Sodium1580 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

1

• 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.

2

• 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.

3

• 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.

4

• Divide spiced cauliflower and pearl couscous salad between bowls. • Crumble feta (see ingredients) over salad. Serve with any remaining lemon wedges. Enjoy!