Harissa Chicken & Roasted Pumpkin
with Spinach Couscous, Herby Mayo & Hazelnuts
Couscous is a lovely way to finish the day, but what if there was a bit of green? Add some spinach to pop against the vibrant orange of the roast pumpkin. Finally, crumble little clouds of feta on top for the perfect way to tie this dinner together.
Unfortunately, this week's almonds were in short supply, so we've replaced them with hazelnuts. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 bag
peeled pumpkin pieces
1 packet
harissa paste
1 packet
chicken breast
1 bag
baby broccoli
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
Brown Onion
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to coat and roast until tender, 25-30 minutes.
• Meanwhile, boil the kettle. • Slice baby broccoli in half lengthways. • Roughly chop roasted hazelnuts. • Cut chicken breast into 2cm chunks.
• In a medium heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes until the water is absorbed. Fluff up with a fork and set aside.
• When the pumpkin has 10 minutes remaining, heat a large frying over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 3-4 minutes.
• To the bowl of couscous, add baby broccoli, baby spinach leaves, and a drizzle of vinegar and olive oil. Season to taste with salt and pepper and stir to combine.
• Divide spinach couscous between bowls. Top with harissa roasted pumpkin, chicken and dill & parsley mayonnaise. • Crumble over feta (see ingredients) and garnish with hazelnuts to serve. Enjoy!