Middle Eastern Roast Pumpkin Bowl

Name: Middle Eastern Roast Pumpkin Bowl with Pearl Couscous & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Green beans; 1 packet Slivered Almonds; 1 packet Pearl (Israeli) Couscous; 1 packet baby leaves; 1 Baby Broccoli; 1 sachet Chermoula Spice Blend; 1 packet Peeled Pumpkin Pieces; 2 Garlic

with Pearl Couscous & Garlic Dip

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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!.

Tags:

Plant Based

•Chef's Choice

Allergens:

Almond

•Wheat

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Green beans

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

1 packet

baby leaves

Baby Broccoli

1 sachet

Chermoula Spice Blend

1 packet

Peeled Pumpkin Pieces

Garlic

Nutrition Values

Calories658 kcal

Energy (kJ)2750 kJ

Fat28.1 g

of which saturates2 g

Carbohydrate76.1 g

of which sugars16.9 g

Dietary Fibre11.8 g

Protein20.6 g

Sodium1060 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

•Large 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. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. Add a drizzle of olive oil, chermoula spice blend and a pinch of salt. • 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.

• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous (see ingredients), 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.

• Meanwhile, 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 medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans until tender, 5-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Remove from heat.