Middle Eastern Harissa Roast Pumpkin Bowl
with Israeli Couscous & Garlic Mayo- Almond
- Soy
- Gluten
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
A roast pumpkin bowl sounds so nourishing and refreshing especially when there’s some warm Middle Eastern flavours. The touch of harissa really brings everything together and adds an extra burst of flavour to the Israeli couscous. We’re feeling rejuvenated already. *This recipe is under 650kcal per serving.* *The recent weather conditions across New Zealand have 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 packet
peeled pumpkin pieces
1
Brown Onion
1 packet
harissa paste
1 bag
baby broccoli
1 packet
roasted almonds
(Contains: Almond; )
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 sachet
vegetable stock powder
1 packet
garlic paste
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
carrot
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice onion into wedges. Cut carrot into bite-sized chunks. • Place onion, carrot 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 and roast until tender, 20-25 minutes.
• While the pumpkin is roasting, boil the kettle. • Halve any thick baby broccoli stalks lengthways. Roughly chop roasted almonds. • In a small bowl, combine plant-based mayo and garlic dip. Set aside.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan. • Add vegetable stock powder and a drizzle of olive oil and stir to combine.
• 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 until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• To the couscous, add baby broccoli and a drizzle of white wine vinegar. Season and stir to combine.
• Divide Israeli couscous between bowls. • Top with Middle Eastern harissa roast pumpkin and garlic mayo. • Garnish with almonds to serve. Enjoy!
