Nourishing Cauliflower & Chorizo Pearl Couscous Bowl
with Basil Pesto & Herby Mayo
Couscous – the grain so nice they named it twice! Here we’ve added our favourite grain to work its magic in another delish bowl, paired with herby veggies, chorizo and a dill-parsley sauce. You'll be at the bottom of the bowl in no time.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
potato
½
brown onion
1 portion
cauliflower
1 sachet
garlic & herb seasoning
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
spinach & rocket mix
1 packet
basil pesto
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional 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. • Roughly chop mild chorizo.
• 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chorizo until golden, 4-6 minutes. Transfer to a bowl. • 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 the salt and a drizzle of olive oil. Stir to combine.
• In a large bowl, combine spinach & rocket mix, roasted veggies, couscous and basil pesto. Season to taste with salt and pepper.
TIP: Add the salad and roasted veggies to the couscous saucepan and toss everything together in there to save on washing up!
• Divide herby nourishing roast cauliflower couscous between bowls. • Sprinkle with almonds, chorizo and drizzle over dill & parsley mayonnaise to serve. Enjoy!