Middle Eastern Chermoula Roast Pumpkin Bowl
with Pearl Couscous & Garlic Dip
A roast pumpkin bowl sounds so nourishing and refreshing especially when there’s some warm Middle Eastern flavours. The touch of chermoula really brings everything together and adds an extra burst of flavour to the pearl couscous. We’re feeling rejuvenated already!
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
½
Onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
½ bunch
baby broccoli
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion (see ingredients) into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes.
• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli (see ingredients) stalks lengthways. • Roughly chop roasted almonds.
• 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 to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Remove from heat.
• Transfer garlicky baby broccoli to the couscous, along with baby leaves and a drizzle of white wine vinegar. Season to taste and stir to combine.
• Divide veggie couscous between bowls. • Top with Middle Eastern chermoula roast pumpkin and garlic dip. • Garnish with almonds to serve. Enjoy!