HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Pumpkin & Israeli Couscous Salad
Roasted Pumpkin & Israeli Couscous Salad

Roasted Pumpkin & Israeli Couscous Salad

with Mint Yoghurt & Almonds

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Add some Moroccan flair to a pumpkin salad by sprinkling roasted veggies with chermoula spices. While we haven't compared every spice blend in North Africa, we can safely say that our version adds an unmistakable touch to this easy, flavoursome meal!

Allergens:Tree NutsMilkGluten

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


1 unit


1 packet

peeled pumpkin pieces

1 sachet

chermoula spice blend

1 clove


1 bunch


1 packet

slivered almonds

(ContainsTree Nuts)

1 packet

Greek-style yoghurt


1 packet

Israeli couscous


1 sachet

vegetable stock powder

1 bag

salad leaves

Not included in your delivery

olive oil

1.5 tsp


2 tsp

vinegar (white wine or red wine)

1 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2430 kJ
Fat20.2 g
of which saturates3.3 g
Carbohydrate74.4 g
of which sugars28.9 g
Dietary Fibre0 g
Protein19.1 g
Cholesterol0 mg
Sodium824 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot and parsnip (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the peeled & chopped pumpkin, beetroot, parsnip and onion on an oven tray lined with baking paper. Drizzle with olive oil and the honey and season with a good pinch of salt and pepper. Sprinkle with the chermoula spice blend and toss to coat. Spread in a single layer, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, separate across two trays.


While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick the mint leaves and roughly chop. In a large bowl, combine the vinegar, olive oil (2 tsp for 2 people / 4 tsp for 4 people) and a pinch of salt and pepper. Set aside.


Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. In a second small bowl, combine the yoghurt, mint and a good pinch of salt and pepper. Whisk well to combine. Set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the Israeli couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.


Add the spinach & rocket mix and cooked couscous to the bowl with the dressing and toss gently to combine.


Divide the pearl couscous salad between plates and top with the roasted veggies. Dollop with the mint yoghurt and sprinkle with the toasted almonds.