Creamy Middle Eastern Pumpkin Tagine

Name: Creamy Middle Eastern Pumpkin Tagine with Couscous & Spiced Tomato Sauce
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 bag peeled pumpkin pieces; 1 carrot; 1 packet flaked almonds; 1 packet couscous; ¾ cup boiling water; 1 packet tomato sugo; 1 sachet vegetable stock powder; 1 tsp honey; 1 tin coconut milk; 1 bag baby spinach leaves; 4 clove garlic; 1 packet Greek-Style Yoghurt; 20 g butter (for the couscous); 1 sachet Middle Eastern Seasoning; 10 g butter (for the sauce)

with Couscous & Spiced Tomato Sauce

4.0(36)

Get up to $175 off

Calories

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Protein

17.9g protein

Total

30 minutes

Difficulty

Easy

Climate Superstar

Veggie

Allergens:

Almond
Gluten(Wheat)
Milk

A tagine is traditionally a slow-cooked Moroccan dish, bursting with flavour and delightful aromas. Well, we've kept the flavour and fragrance, but made it speedier for you to enjoy sooner. Bask in a combination of fluffy couscous, roasted pumpkin, sweetly spiced tomato sauce and a smattering of almonds and you too will think of a tagine as a surprising weeknight staple. *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

1 packet

flaked almonds

(Contains: Almond; )

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

tomato sugo

1 sachet

vegetable stock powder

1 tin

coconut milk

1 bag

baby spinach leaves

4 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Middle Eastern Seasoning

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

20 g

butter (for the couscous)

(Contains: Milk; )

10 g

butter (for the sauce)

(Contains: Milk; )

Nutrition Values

Energy (kJ)2967 kJ

Fat39.6 g

of which saturates23.5 g

Carbohydrate70.5 g

of which sugars20.2 g

Protein17.9 g

Sodium1392 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

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot into bite-sized chunks. • Place peeled & chopped pumpkin and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. Finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Place couscous and butter (for the couscous) in a medium heatproof bowl. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook Middle Eastern seasoning and remaining garlic until fragrant, 30 seconds. • Add tomato sugo, vegetable stock powder, the honey and coconut milk and cook until the sauce has thickened, 2-3 minutes.

• Remove pan from the heat, then add roasted veggies, baby spinach leaves and butter (for the sauce). Stir until spinach has just wilted, 1-2 minutes. Season to taste.