Middle Eastern Chicken & Chermoula Roast Pumpkin Bowl
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Middle Eastern Chicken & Chermoula Roast Pumpkin Bowl

Middle Eastern Chicken & Chermoula Roast Pumpkin Bowl

with Pearl Couscous & Garlic Dip

A roast pumpkin bowl sounds so nourishing and refreshing especially when there’s some warm Middle Eastern flavours. The touch of chermoula really brings everything together and adds an extra burst of flavour to the pearl couscous. We’re feeling rejuvenated already!


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

Total Time35 minutes
Cooking Time


Serving amount



1 packet

peeled pumpkin pieces

1 sachet

chermoula spice blend

½ bunch

baby broccoli

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Pearl (Israeli) Couscous

1 sachet

vegetable stock powder

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

baby leaves

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

chicken breast

Not included in your delivery

olive oil


white wine vinegar


Nutrition Values

Energy (kJ)3440 kJ
Fat34.9 g
of which saturates4.2 g
Carbohydrate67.6 g
of which sugars16 g
Dietary Fibre11 g
Protein57.6 g
Sodium1363 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.


Baking Tray
Baking Paper
Large Pan
Large Frying Pan



• 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. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spice blend, a pinch of salt and a drizzle of olive oil. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes.


• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli stalks lengthways. Roughly chop roasted almonds. • Cut chicken into 2cm chunks. Season with salt and pepper.


• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl 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.


• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Return pan to 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. Remove from heat.

TIP: Chicken is cooked through when it's no longer pink inside.


• Transfer garlicky baby broccoli to the couscous, along with baby leaves and a drizzle of white wine vinegar. Season to taste and stir to combine.


• Divide veggie couscous between bowls. • Top couscous with chicken, Middle Eastern harissa roast pumpkin and garlic dip. • Garnish with almonds to serve. Enjoy!