Roast Pumpkin, Halloumi & Veggie Pearl Couscous Salad
With Honey Dressing, Herby Mayo & Feta
- Milk
- Eggs
- Soy
- Almond
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
Light and chewy pearl couscous is the perfect base for this spiced roast pumpkin and cucumber salad. Dressed in a sweet and zesty dressing and topped with herby feta, mayo and crunchy roasted almonds. You'll be gobbling this down in a flash! We’ve replaced the cucumber in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1 packet
Cow's Milk Feta
(Contains: Milk May be present: Cashew, Pine nut)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Snacking Tomatoes
2
Red Onion
1 packet
Baby Spinach Leaves
1
Lemon
1 sachet
Chermoula Spice Blend
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten)
1 packet
Halloumi
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
3.5 cup
water
2 tsp
honey
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add a pinch of salt.
• Simmer, uncovered, until tender, 10-12 minutes.
• Drain, rinse and return to the pan with a drizzle of olive oil.
• Meanwhile, cut onion into wedges. • Place peeled pumpkin pieces, onion and chermoula spice blend on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, roughly chop spinach & rocket mix. Zest lime to get a pinch, then cut into wedges. Thinly slice cucumber into half-moons. Roughly chop roasted almonds. • In a small bowl, combine dill & parsley mayonnaise with a dash of water. Set aside. • In a second small bowl, combine the honey, lime zest, a generous squeeze of lime juice and a drizzle of olive oil. Season, then mix well. • Meanwhile, cut halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 2-4 minutes each side. Set aside on a paper towel-lined plate.
• To the pearl couscous in the saucepan, add roasted veggies, spinach-rocket leaves, cucumber and honey dressing. Stir to combine. • Pick and thinly slice mint leaves. • Divide halloumi, pumpkin and veggie pearl couscous salad between bowls. • Top with dill-parsley mayo and crumble over feta (see ingredients). • Garnish with almonds and mint. Serve with any remaining lime wedges. Enjoy!
