Middle Eastern Harissa Roast Pumpkin Bowl

Name: Middle Eastern Harissa Roast Pumpkin Bowl with Israeli Couscous & Garlic Mayo
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet peeled pumpkin pieces; 1 Brown Onion; 1 packet harissa paste; 1 bag baby broccoli; 1 packet roasted almonds; 1 packet Plant-Based Mayo; 1 packet Garlic Dip; 1 sachet vegetable stock powder; 1 packet garlic paste; 1 carrot; 1 drizzle white wine vinegar; 1 packet Israeli couscous

with Israeli Couscous & Garlic Mayo

Get up to $175 off

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!

Tags:

Calorie Smart

•Climate Superstar

•Plant Based

Allergens:

Almond

•Soja

•Gluten

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

peeled pumpkin pieces

Brown Onion

1 packet

harissa paste

1 bag

baby broccoli

1 packet

roasted almonds

1 packet

Plant-Based Mayo

1 packet

Garlic Dip

1 sachet

vegetable stock powder

1 packet

garlic paste

carrot

1 packet

Israeli couscous

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2710 kJ

Fat35.6 g

of which saturates2.7 g

Carbohydrate61.7 g

of which sugars15.4 g

Protein17.3 g

Sodium1326 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 Paper

•Saucepan

•Large Frying Pan

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.