Harissa Roasted Pumpkin
with Leafy Couscous & Herby Mayo- Eggs
- Soy
- Milk
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
- Soy
Couscous is a lovely way to finish the day, but what if there was a bit of green? Add some baby leaves to pop against the vibrant orange of the roast 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.*
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Harissa Paste
(May be present: Soy)
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1
Baby Broccoli
1 packet
Peeled Pumpkin Pieces
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion (see ingredients) into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil and add harissa paste and a pinch of salt. Toss to coat and roast until tender, 20-25 minutes.
• Meanwhile, boil the kettle. • Slice baby broccoli (see ingredients) in half lengthways.
• In a medium heatproof bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes until water is absorbed. Fluff up with a fork and set aside.
• When the pumpkin has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook baby broccoli, tossing, until tender, 3-4 minutes.
• To the bowl of couscous, add baby broccoli, baby leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper and stir to combine.
• Divide leafy couscous between bowls. • Top with harissa roasted pumpkin and dill & parsley mayonnaise. • Crumble over feta (see ingredients) to serve. Enjoy!
