Middle Eastern Roast Pumpkin & Chicken 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!
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
Peeled Pumpkin Pieces
1
Red Onion
1
Baby Broccoli
1
Pearl (Israeli) Couscous
(Contains Gluten; )
1
Vegetable Stock Powder
1
Diced Chicken
1
baby leaves
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Chermoula Spice Blend
1
Green beans
1
Slivered Almonds
(Contains Almond; )
1
Onion & Garlic Paste
Not included in your delivery
1
olive oil
white wine vinegar
Nutrition Values
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. Trim green beans.
• 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.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • Add garlic paste (see ingredients) and cook until fragrant, 1 minute. Remove from heat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • Add garlic paste (see ingredients) and cook until fragrant, 1 minute. Transfer to a bowl. • Return frying pan to 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 bowl to rest.
• Transfer garlicky veggies 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide veggie couscous between bowls. • Top with Middle Eastern chicken and chermoula roast pumpkin and garlic dip. • Garnish with almonds to serve. Enjoy!