Roasted Pumpkin & Israeli Couscous Salad
with Mint Yoghurt & Almonds
Add some Moroccan flair to a pumpkin salad by sprinkling roasted veggies with chermoula spices. While we haven't compared every spice blend in North Africa, we can safely say that our version adds an unmistakable touch to this easy, flavoursome meal!
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Ingredients
1 unit
beetroot
1 unit
parsnip
1 unit
onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
1 clove
garlic
1 bunch
mint
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 bag
salad leaves
Not included in your delivery
olive oil
1.5 tsp
honey
2 tsp
vinegar (white wine or red wine)
1 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and parsnip (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, beetroot, parsnip and onion on an oven tray lined with baking paper. Drizzle with olive oil and the honey and season with a good pinch of salt and pepper. Sprinkle with the chermoula spice blend and toss to coat. Spread in a single layer, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, separate across two trays.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick the mint leaves and roughly chop. In a large bowl, combine the vinegar, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. In a second small bowl, combine the yoghurt, mint and a good pinch of salt and pepper. Whisk well to combine. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
Add the spinach & rocket mix and cooked couscous to the bowl with the dressing and toss gently to combine.
Divide the pearl couscous salad between plates and top with the roasted veggies. Dollop with the mint yoghurt and sprinkle with the toasted almonds.