Golden Potato & Israeli Couscous Salad
with Hazelnuts & Plant-Based Basil Pesto Mayo
Quick and easy, that’s the best kind of dinner. Roast the potato in our Aussie spice blend and then whip up a fluffy couscous and have it ready to be gobbled down in no time at all. Top it off with a plant-based basil pesto mayo to ensure there won’t be any crumbs left.
Unfortunately, this week's kumara was in short supply, so we've replaced it with potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
Brown Onion
1
white turnip
2
potato
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 bag
baby spinach leaves
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Cut potato into bite-sized chunks. • Place onion and turnip on a lined oven tray. Place potato and Aussie spice blend on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes.
• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli 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. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.
• Roughly chop roasted hazelnuts. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby spinach leaves, roasted turnip and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.
• Divide Israeli couscous salad between plates. • Top with golden potato and plant-based basil pesto mayo. • Sprinkle with hazelnuts to serve. Enjoy!