Chermoula Pumpkin & Nutty Couscous Salad
with Plant-Based Parsley-Garlic Aioli
Who knew a sunset could taste so good? Roasted pumpkin and many other veggies bring the comfort of those toasty roast flavours. Spice the veggies with chermoula and sprinkle in a herby garlic seasoning then toss through a soft couscous to bring all the warm colours and tastes together. There’s even a note of nuttiness from the almonds!
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 bag
peeled pumpkin pieces
1
carrot
1
beetroot
1
Brown Onion
1 sachet
chermoula spice blend
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Aioli
1 packet
Parsley-Garlic Sauce
(May be present Egg, Gluten, Tree Nuts, Sesame, Fish, Milk, Soy. )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
flaked almonds
(Contains Almond; )
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray and set aside. • Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion into thick wedges. • Place carrot, beetroot and onion on a second lined oven tray.
• To the tray with the pumpkin, add a drizzle of olive oil, sprinkle with chermoula spice blend and season with salt and pepper. Toss to coat. • To the tray with the veggies, add a drizzle of olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast pumpkin and veggies until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray with veggies to toast.
• In a small bowl, combine plant-based aioli, parsley-garlic sauce and a splash of water. Season to taste and set aside.
• When the veggies have 5 minutes cook time remaining, boil the kettle. • In a large heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
• To the bowl with the couscous, add salad leaves and the roast veggies with almonds. Drizzle with white wine vinegar and olive oil. Gently toss to combine. Season to taste.
• Divide nutty couscous salad between bowls. Top with chermoula pumpkin. • Dollop over parsley-garlic aioli. Enjoy!