Roast Broccoli & Basil Pesto Pearl Couscous
with Herby Mayo Dressing
Packed with all the goodness of roast veggies and a swirl of our creamy dill and parsley mayo on top, this bowl of pearl couscous will only leave you wanting more!
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
broccoli
1
Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Vegetable Stock Powder
1 packet
Roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
Lemon
1 bag
Mixed Salad Leaves
1 packet
Basil Pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
2 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Chop broccoli (including stalk!) into small florets. Slice onion into wedges. • Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, heat a drizzle of olive oil over medium-high heat in a medium saucepan. 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 lemon into wedges. • To the couscous, add roast veggies, mixed salad leaves, basil pesto, almonds and a squeeze of lemon juice, and toss to combine. Season to taste.
• Divide roast broccoli and basil pesto couscous salad between bowls. • Drizzle over dill & parsley mayonnaise. Serve with remaining lemon wedges. Enjoy!