Harissa Roasted Pumpkin

Name: Harissa Roasted Pumpkin with Spinach Couscous, Herby Mayo & Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 Brown Onion; 1 packet peeled pumpkin pieces; 1 packet harissa paste; 1 bag baby broccoli; ½ lemon; 1 packet flaked almonds; 1 packet couscous; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet Dill & Parsley Mayonnaise; ¼ packet Cow's Milk Feta; ¾ cup boiling water

with Spinach Couscous, Herby Mayo & Almonds

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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!

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Almond

•Gluten(Wheat)

•Eggs

•Soy

•Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

1 packet

peeled pumpkin pieces

1 packet

harissa paste

1 bag

baby broccoli

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

Energy (kJ)2268 kJ

Fat25.8 g

of which saturates5 g

Carbohydrate57.2 g

of which sugars16.2 g

Protein17.5 g

Sodium1253 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

• 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!