Harissa Roasted Pumpkin
with Spinach Couscous, Herby Mayo & Almonds- Almond
- Gluten(Wheat)
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
Couscous is a lovely way to finish the day off, but what if there was a bit of green? Add some spinach to pop against the vibrant orange of the roasted pumpkin. Finally, crumble little clouds of feta on top for the perfect way to tie this dinner together. *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!*
Ingredients
1
Brown Onion
1 packet
peeled pumpkin pieces
1 packet
harissa paste
1 bag
baby broccoli
½
lemon
1 packet
flaked almonds
(Contains: Almond; )
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
¼ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
Not included in your delivery
olive oil
¾ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • Add harissa paste, a pinch of salt and a drizzle of olive oil. Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, boil the kettle. • Trim baby broccoli and slice in half lengthways. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside.
• In a medium heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing regularly, until tender, 3-4 minutes.
• To the bowl with the couscous, add the baby broccoli, baby spinach leaves, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
• Divide spinach couscous between bowls and top with harissa roasted pumpkin and dill & parsley mayo. • Crumble over feta (see ingredients) and garnish with toasted almonds. • Serve with remaining lemon wedges. Enjoy!
