Roast Cauliflower & Basil Pesto Pearl Couscous
with Herby Mayo Dressing | Serves 2
Jump into Autumn with this delightful dish, where roast cauliflower meets leafy greens and pearl couscous. All complimented by basil pesto and a herby mayo dressing.
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
Cauliflower
1
Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
1 sachet
Vegetable Stock Powder
1 packet
Roasted almonds
½
lime
1 bag
Mixed Salad Leaves
1 packet
Basil Pesto
2 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Slice onion into wedges. • Place veggies on a lined oven tray and sprinkle with garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• 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 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 to the pan with vegetable stock powder. Set aside and allow to cool.
• Meanwhile, roughly chop roasted almonds. Slice lime into wedges. • To the couscous, add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lime juice, and toss to combine. Season to taste.
• Divide roast cauliflower and basil pesto pearl couscous salad between bowls. • Drizzle over dill & parsley mayonnaise. Serve with remaining lime wedges. Enjoy!