Smokey Roast Vegetable & Pearl Cous Cous SaladNovember 20, 2014
Enjoy this array of roasted veggies which offer a great taste and texture to the pearl couscous.
Ingredients for two people
|350 g||pumpkin, diced into 2 cm cubes|
|2||carrot, diced into 2 cm cubes|
|2||zucchini, diced into 2 cm cubes|
|2 tbs||olive oil|
|2 tbs||HelloFresh mixed herbs|
|2 tsp||HelloFresh smoked paprika|
|1||lemon, juiced & zested|
|150 g||pearl couscous|
|1 small handful||coriander, roughly chopped|
|70 g||rocket, washed|
Preheat the oven to 200C.
For the roasted vegetables
Line a baking tray with baking paper. Spread the pumpkin, carrot, and zucchini on the tray and dress with the olive oil, mixed herbs, smoked paprika, and zest. Season well with salt and pepper. Roast for 20 minutes or until tender.
For the couscous
Meanwhile, cook the pearl couscous in a saucepan of boiling water for 10 minutes or until tender and drain.
Combine the couscous with the roasted vegetables in a large bowl – don’t forget to include all those lovely herbed roasting juices from the pan!
Stir in the coriander and rocket, drizzle with lemon juice and divide evenly among plates. Enjoy!
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