Harissa Roasted Pumpkin

Name: Harissa Roasted Pumpkin with Leafy Couscous & Herby Mayo
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ¾ cup boiling water; ½ Onion; 1 packet peeled pumpkin pieces; 1 packet Harissa Paste; ½ bunch Baby Broccoli; 1 packet Couscous; 1 sachet Vegetable Stock Powder; 1 packet Baby Leaves; 1 packet Dill & Parsley Mayonnaise; drizzle vinegar (balsamic or white wine); ½ packet Cow's Milk Feta

with Leafy Couscous & Herby Mayo

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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.

Tags:

Calorie Smart

•Veggie

Allergens:

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Onion

1 packet

peeled pumpkin pieces

1 packet

Harissa Paste

½ bunch

Baby Broccoli

1 packet

Couscous

1 sachet

Vegetable Stock Powder

1 packet

Baby Leaves

1 packet

Dill & Parsley Mayonnaise

½ packet

Cow's Milk Feta

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2362 kJ

Calories564 kcal

Fat23.2 g

of which saturates5 g

Carbohydrate68.3 g

of which sugars21.6 g

Dietary Fibre12.9 g

Protein18.6 g

Sodium1016 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 (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!