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.
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
white turnip
1 packet
peeled pumpkin pieces
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
1 sachet
Vegetable Stock Powder
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Plant-Based Basil Pesto
1 packet
Plant-Based Mayo
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 white turnip, then cut into small chunks. • Place onion and turnip 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 turnip 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!