Chermoula Pumpkin, Lamb & Baked Israeli Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chermoula Pumpkin, Lamb & Baked Israeli Couscous

Chermoula Pumpkin, Lamb & Baked Israeli Couscous

with Mint Yoghurt & Roasted Almonds

Your home will be smelling like a five-star restaurant when you reveal this warmly-spiced bowl of goodness. Fluffy pearls of Israeli couscous are baked in a tomato-based sauce flavoured with chermoula spice, acting as the ultimate cosy bed for roasted pumpkin and parsnip. This nourishing bowl will have you coming back for seconds!

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Allergens:
Gluten
•Almond
•Milk

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

Total Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Pearl (Israeli) Couscous

(Contains Gluten; )

½ packet

Diced Tomatoes with Garlic & Onion

1 sachet

chermoula spice blend

1 sachet

vegetable stock powder

1

parsnip

1 packet

peeled pumpkin pieces

1 sachet

ras el hanout

1

Silverbeet

1 packet

mint

½

lemon

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

lamb mince

Not included in your delivery

olive oil

1.5 cup

boiling water

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

sideBannerName

Nutrition Values

Energy (kJ)3386 kJ
Fat33.4 g
of which saturates10.8 g
Carbohydrate73.9 g
of which sugars29.9 g
Dietary Fibre13.1 g
Protein46.1 g
Sodium1785 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 Dish
•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a baking dish, combine Israeli couscous, chopped tomatoes (see ingredients), chermoula spice blend, vegetable stock powder and the boiling water (11/2 cups for 2 people / 3 cups for 4 people). • Cover with foil and bake until couscous is 'al dente' and water is absorbed, 28-32 minutes.

2
2

• Meanwhile, cut parsnip into wedges lengthways. • Place peeled pumpkin pieces and parsnip on a lined oven tray. Sprinkle over ras el hanout and drizzle with olive oil. Season with a pinch of salt and toss to combine. • Roast until blistered and tender, 20-25 minutes

3
3

• Meanwhile, roughly chop silverbeet. Pick and thinly slice mint leaves. Slice lemon into wedges. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and mint. Season to taste. • Heat a large frying pan over high heat. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. Transfer to a plate. • When couscous has 5 minutes remaining, remove from oven then stir through silverbeet and return.

4
4

• Remove couscous from oven and add a squeeze of lemon juice, the butter and brown sugar and stir to combine. Season to taste. • Divide tomato couscous between bowls. Top with roast veggies and lamb mince. • Dollop over mint yoghurt. Garnish with almonds. Serve with remaining lemon wedges. Enjoy! TIP: Add a splash of water if the couscous looks dry.