Spiced Cauliflower & Pearl Couscous Salad
with Roasted Pumpkin & Feta
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.
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
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1 packet
Leek
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut. )
1 packet
Baby Leaves
1 sachet
Middle Eastern Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1
Cauliflower
1
Lemon
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
2 tsp
honey
tbs
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut cauliflower into small florets.
• Place cauliflower, sliced leek, peeled & chopped pumpkin, Middle Eastern seasoning (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.
• 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 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 small 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 cow’s milk feta (see ingredients) over salad and serve with any remaining lemon wedges. Enjoy!
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