Roasted Pumpkin & Pearl Couscous Salad
with Herbed Yoghurt
Add some North African flair to a pumpkin salad by sprinkling roasted veggies with ras el hanout. This mild and aromatic spice blend famous in Morocco translates to "Top of the Shop", as it's supposed to be the best thing on offer at a spice shop. While we haven't compared every spice blend in Africa, we can safely say that our version adds an unmistakable touch to this easy, flavoursome meal!
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 packet
peeled pumpkin pieces
2 unit
courgette
1 unit
onion
1 sachet
ras el hanout
1 clove
garlic
1 bunch
parsley
1 bunch
mint
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
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
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the courgette (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Place the peeled & chopped pumpkin, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil, the honey and season with a good pinch of salt and pepper. Sprinkle with the ras el hanout and toss to coat. Spread in a single layer, then roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Roughly chop the parsley. 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) with a pinch of salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with olive oil (2 tsp for 2 people / 4 tsp for 4 people) and add the garlic. Cook, stirring, until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt, parsley, mint and a good pinch of salt and pepper to the bowl with the garlic. Whisk well to combine.
TIP: Garlic can burn fast, so keep an eye on it!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl 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 pearl couscous is tender and the water is absorbed, 10-12 minutes.
Add the spinach & rocket mix and cooked pearl couscous to the large bowl with the dressing and gently toss to combine.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the pearl couscous salad between plates and top with the roasted veggies. Serve with the herbed yoghurt and sprinkle with the toasted pine nuts and almonds.