Harissa Roasted Pumpkin & Spinach Couscous
with 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.
This recipe is under 650kcal per serving.
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!
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
1 packet
roasted hazelnuts
(Contains Tree Nuts; )
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
¼ 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
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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.
• 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 pan over 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 veggies and dill & parsley mayonnaise. • Crumble over feta (see ingredients) and garnish with hazelnuts to serve. Enjoy!