Rainbow Carrot & Tomato-Baked Couscous
with Basil Pesto & Parmesan
Bake up the rainbow with only one tray and a whole lot of flavour. The carrots are glowing and the pops of blistered cherry tomato in the couscous give this bowl a vibrant burst. Cool it down with basil pesto and there you have it, a flavourful dinner we can all get behind.
This recipe is under 650kcal per serving.
Unfortunately, this week's silverbeet was in short supply, so we've replaced it with baby spinach. 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 tin
tinned cherry tomatoes
1 bag
baby spinach leaves
1 sachet
Garlic & Herb Seasoning
1 bag
Baby Rainbow Carrots
1 bag
parsnip
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
boiling water
1 tbs
balsamic vinegar
½ tbs
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Drain tinned cherry tomatoes, reserving the passata sauce. • In a baking dish, combine Israeli couscous, reserved passata, garlic & herb seasoning and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Cover with foil and bake until couscous is 'al dente' and water is absorbed, 28-32 minutes.
• Meanwhile, trim green tops from baby rainbow carrots and scrub them clean (halve any thick carrots lengthways). Cut parsnip into wedges, lengthways. • Place carrots, parsnip and cherry tomatoes on a lined oven tray. Combine with the balsamic vinegar, half the brown sugar, a pinch of salt and a drizzle of olive oil. Toss to combine and spread out evenly. • Roast until blistered and tender, 20-25 minutes.
• When the couscous is done, remove from oven, then stir through baby spinach leaves, the butter and remaining brown sugar. Season with salt and pepper.
TIP: Add a splash of water to loosen if needed.
• Divide tomato-baked couscous between bowls. Top with roasted veggies. • Dollop over basil pesto and sprinkle with grated Parmesan cheese to serve. Enjoy!