Nourishing Cauliflower Couscous Bowl & Feta
with Basil Pesto & Herby Mayo
Savor the wholesome goodness of this cauliflower couscous bowl, a culinary delight that's good for the body and the soul. Perfectly roasted veggies sit atop a bed of flavourful Israeli couscous, with a tasty basil pesto mixed through. Topped with herby mayo and feta this meal is sure to be a favourite!
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
potato
½
Onion
1 portion
cauliflower
1 sachet
Garlic & Herb Seasoning
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; )
1 bag
spinach & rocket mix
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut potato into bite-sized chunks. Slice onion (see ingredients) into wedges. Cut cauliflower into small florets.
• Place potato, cauliflower and onion on a lined oven tray. • Sprinkle with garlic & herb seasoning, drizzle generously with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • Remove veggies from oven and set aside to cool slightly.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with vegetable stock powder and a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a large bowl, combine baby spinach & rocket leaves, roasted veggies, couscous and basil pesto. Season to taste.
• Divide herby nourishing roast cauliflower couscous between bowls. • Crumble over cow's milk feta and sprinkle with toasted almonds. Drizzle over dill & parsley mayonnaise to serve. Enjoy!