Harissa Roasted Pumpkin
with Spinach Couscous, Herby Mayo & Almonds
Couscous is a lovely way to finish the day off, but what if there was a bit of green? Add some spinach to pop against the vibrant orange of the roasted pumpkin. Finally, crumble little clouds of feta on top for the perfect way to tie this dinner together.
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
Brown Onion
1 bag
peeled pumpkin pieces
1 packet
harissa paste
1 bag
baby broccoli
½
lemon
1 packet
flaked almonds
(Contains Almond; )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
¾ cup
boiling water
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. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• In a medium bowl, add couscous and vegetable stock powder. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes until all the water is absorbed. Fluff up with a fork and set aside.
• When the pumpkin has 10 minutes remaining, 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, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and stir to combine.
• Divide veggie couscous between bowls. Top with harissa roasted pumpkin and dill & parsley mayonnaise. • Crumble over feta (see ingredients) and garnish with toasted almonds. • Serve with any remaining lemon wedges. Enjoy!