Chermoula Pumpkin & Baked Pearl Couscous
with Mint Yoghurt & Roasted Almonds
Your home will be smelling like a five-star restaurant when you reveal this warmly-spiced bowl of goodness. Fluffy pearls of Israeli couscous are baked in a tomato-based sauce flavoured with chermoula spice, acting as the ultimate cosy bed for roasted pumpkin and parsnip. This nourishing bowl will have you coming back for seconds!
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
This recipe is under 650kcal per serving.
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 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
½ packet
Diced Tomatoes with Garlic & Onion
1 sachet
chermoula spice blend
1 sachet
vegetable stock powder
1
parsnip
1 packet
peeled pumpkin pieces
1 sachet
ras el hanout
1
Silverbeet
1 packet
mint
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.5 cup
boiling water
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a baking dish, combine pearl couscous, diced tomatoes with garlic & onion (see ingredients), chermoula spice blend, vegetable stock powder 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, cut parsnip into wedges lengthways. • Place peeled pumpkin pieces and parsnip on a lined oven tray. Sprinkle over ras el hanout and drizzle with olive oil. Season with a pinch of salt and toss to combine. • Roast until blistered and tender, 20-25 minutes.
• Meanwhile, roughly chop silverbeet. Pick and thinly slice mint leaves. Slice lemon into wedges. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste. • When couscous has 5 minutes remaining, remove from oven then stir through silverbeet and return.
• Remove couscous from oven and add a squeeze of lemon juice, the butter and brown sugar and stir to combine. Season to taste. • Divide tomato couscous between bowls. • Top with roasted pumpkin and parsnip. • Sprinkle over almonds and top with a dollop of mint yoghurt. Serve with remaining lemon wedges. Enjoy!
TIP: Add a splash of water if the couscous looks dry.