Pumpkin & Veggie Israeli Couscous Salad
with Honey Dressing, Herby Mayo & Crumbly Cheese
This delightful dish is a celebration of wholesome roasted veggies with Israeli couscous and fragrant herbs. Add crumbly cheese and roasted almonds for extra flavour and crunch, then top it off with a drizzle of dill-parsley dressing.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1
Brown Onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 bag
Mixed Leaves
½
lemon
1
cucumber
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 bag
herbs
1 block
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Cover to keep warm.
• Meanwhile, cut onion into wedges. • Place peeled pumpkin pieces, onion and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, roughly chop mixed leaves. Zest lemon to get a pinch, then cut into wedges. Thinly slice cucumber into half-moons. Roughly chop roasted almonds. • In a small bowl, combine dill & parsley mayonnaise with a dash of water. Set aside. • In a second small bowl, combine the honey, lemon zest, a generous squeeze of lemon juice and a drizzle of olive oil. Season, then mix well.
• Add roasted veggies, mixed leaves, cucumber and honey dressing to the couscous. Toss to combine. • Pick and thinly slice herbs leaves. • Divide pumpkin and veggie Israeli couscous salad between bowls. • Top with herby mayo and crumble over cheese. • Garnish with almonds and herbs. Serve with any remaining lemon wedges.