Basil Pesto & Roast Pumpkin Couscous
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Basil Pesto & Roast Pumpkin Couscous

Basil Pesto & Roast Pumpkin Couscous

with Lemon-Chilli Pangrattato & Crumbly Cheese

Risoni – the clever pasta that looks like rice – is the ideal ingredient in this warm bowl. With butternut pumpkin and courgette, this dinner filled with goodness gets the welcome addition of crumbly cheese and basil pesto to really raise the flavour stakes.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Easy Prep
Veggie
Allergens:
Gluten(Wheat)
Milk
Almond
Cashew
Pine Nut
Walnut
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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

courgette

1 packet

peeled pumpkin pieces

3 clove

garlic

½

lemon

1 sachet

vegetable stock powder

1 sachet

Garlic & Herb Seasoning

1 bag

herbs

½ packet

panko breadcrumbs

(Contains Gluten(Wheat); )

1 pinch

chilli flakes

1 packet

basil pesto

(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )

1 bag

salad leaves

1 packet

Israeli couscous

(Contains Gluten; )

1 packet

Greek salad cheese/feta cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3115 kJ
Fat28.6 g
of which saturates6.7 g
Carbohydrate91.5 g
of which sugars9.6 g
Protein24.6 g
Sodium1308 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.

Utensils

Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Thinly slice courgette into half-moons. • Place peeled pumpkin pieces and courgette on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. Roughly chop salad leaves. Zest lemon to get a pinch, then slice into wedges.

2
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add vegetable stock powder and garlic & herb seasoning. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.

• Drain and return to the pan with a drizzle of olive oil.

3
3

• While the couscous is cooking, roughly chop herb leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add lemon zest, garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season, then stir through herbs.

4
4

• Gently stir roasted veggies, salad leaves, basil pesto, a good squeeze of lemon juice and 1/2 the cheese through couscous. Season to taste. • Divide basil pesto and roast pumpkin couscous between bowls. Top with lemon and chilli pangrattato. • Crumble over remaining cheese and serve with any remaining lemon wedges.