Chermoula Pumpkin & Nutty Couscous Salad

Name: Chermoula Pumpkin & Nutty Couscous Salad with Plant-Based Parsley-Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 bag peeled pumpkin pieces; 1 carrot; 1 beetroot; 1 Brown Onion; 1 sachet chermoula spice blend; 1 sachet Garlic & Herb Seasoning; 1 packet Plant-Based Aioli; 1 packet Parsley-Garlic Sauce; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 packet flaked almonds

with Plant-Based Parsley-Garlic Aioli

4.0(78)

Get up to $175 off

Calories

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Protein

14.4g protein

Total

35 minutes

Difficulty

Easy

Plant Based

Calorie Smart

Allergens:

Gluten(Wheat)
Almond
Eggs
Gluten
Traces of Tree Nuts
Sesame
Fish
Milk
Soy
May contain traces of allergens

Who knew a sunset could taste so good? Roasted pumpkin and many other veggies bring the comfort of those toasty roast flavours. Spice the veggies with chermoula and sprinkle in a herby garlic seasoning then toss through a soft couscous to bring all the warm colours and tastes together. There’s even a note of nuttiness from the almonds! *This recipe is under 650kcal per serving.* *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 bag

peeled pumpkin pieces

carrot

beetroot

Brown Onion

1 sachet

chermoula spice blend

1 sachet

Garlic & Herb Seasoning

1 packet

Plant-Based Aioli

1 packet

Parsley-Garlic Sauce

(May be present: Eggs, Gluten, Tree Nuts, Sesame, Fish, Milk, Soy)

1 packet

couscous

(Contains: Gluten(Wheat); )

1 sachet

vegetable stock powder

1 bag

salad leaves

1 packet

flaked almonds

(Contains: Almond; )

Not included in your delivery

olive oil

¾ cup

boiling water

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2273 kJ

Fat21.5 g

of which saturates1.8 g

Carbohydrate69.7 g

of which sugars22 g

Protein14.4 g

Sodium1746 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Place peeled pumpkin pieces on a lined oven tray and set aside. • Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Cut onion into thick wedges. • Place carrot, beetroot and onion on a second lined oven tray.

• To the tray with the pumpkin, add a drizzle of olive oil, sprinkle with chermoula spice blend and season with salt and pepper. Toss to coat. • To the tray with the veggies, add a drizzle of olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast pumpkin and veggies until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray with veggies to toast.

• In a small bowl, combine plant-based aioli, parsley-garlic sauce and a splash of water. Season to taste and set aside.

• When the veggies have 5 minutes cook time remaining, boil the kettle. • In a large heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

• To the bowl with the couscous, add salad leaves and the roast veggies with almonds. Drizzle with white wine vinegar and olive oil. Gently toss to combine. Season to taste.