Middle Eastern Roast Pumpkin & Chicken Bowl
with Pearl Couscous & Garlic Dip
A roast pumpkin and chicken 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Onion
1 packet
peeled pumpkin pieces
1 sachet
chermoula spice blend
½ bunch
baby broccoli
1 packet
green beans
½ packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1 sachet
vegetable stock powder
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
garlic paste
(May be present: Eggs, 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: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
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. • 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, 20-25 minutes.
• While the veggies are roasting, boil the kettle. • Halve any thick baby broccoli (see ingredients) stalks lengthways. Trim green beans. • 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.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. 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 veggies 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 chermoula roast pumpkin and garlic dip. • Garnish with almonds to serve. Enjoy!
