Golden Pumpkin, Chicken & Pearl Couscous Medley
with Flaked Almonds & Plant-Based Basil Pesto Mayo
Quick and easy, that’s the best kind of dinner. Roast the pumpkin in our garlicky herb blend, then whip up a couscous and have it ready to be gobbled down in no time at all. Top it off with chicken and a plant-based basil pesto mayo to ensure maximum flavour and colour at your table.
This recipe is under 550kcal per serving.
We’ve replaced the roasted almonds in this recipe with flaked almonds due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½
Onion
1
potato
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
Vegetable Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Mayo
(Contains Soy; )
1 packet
baby spinach leaves
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel potato, then cut into small chunks. • Place onion and potato on a lined oven tray. Place peeled pumpkin pieces and garlic & herb seasoning on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.
• While the veggies are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.
• Meanwhile, cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby leaves, roasted potato and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.
• Divide Israeli couscous medley between plates. • Top with roasted pumpkin, chicken and plant-based basil pesto mayo. • Sprinkle with roasted hazelnuts to serve. Enjoy!