HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Black Beans & Roast Veggie Couscous
Spiced Black Beans & Roast Veggie Couscous

Spiced Black Beans & Roast Veggie Couscous

with Dill & Parsley Mayonnaise

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Get a load of this gently spiced black bean stew that knows no bounds when it comes to flavour. Sitting on a bed of garlic-infused veggie couscous and sprinkled with crunchy pumpkin seeds, this is a recipe for a hearty bowl you won’t soon forget.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit


3 clove


½ unit


1 bag

baby spinach leaves

1 packet

pumpkin seeds (pepitas)

1 packet

dill & parsley mayonnaise


1 sachet

vegetable stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 tin

black beans

½ packet

tomato paste

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tbs

water (for the mayo)

¾ cup

water (for the couscous)

20 g



½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat32 g
of which saturates8.1 g
Carbohydrate84.5 g
of which sugars15.6 g
Dietary Fibre0 g
Protein22.7 g
Cholesterol0 mg
Sodium1960 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Place the kumara, capsicum and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.


While the veggies are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. Heat a medium frying pan over a medium-high heat. Add the pumpkin seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate. In a small bowl, combine the dill & parsley mayonnaise and water (for the mayo). Set aside.


In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and 1/2 the vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


While the couscous is cooking, drain and rinse the black beans. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the black beans, tomato paste (see ingredients list), Aussie spice blend, butter and remaining garlic and cook until fragrant, 1-2 minutes. Add the water (for the sauce) and remaining vegetable stock powder and simmer, 1-2 minutes. Using a potato masher or a fork, lightly crush the beans. Season to taste.


Add the roasted veggies, lemon zest, a generous squeeze of lemon juice, a drizzle of olive oil and the baby spinach to the cooked couscous. Toss gently to combine and season to taste. TIP: Use as much or little lemon zest as you like depending on your taste.


Divide the roast veggie couscous between bowls. Top with the spiced black beans and spoon over the dill-parsley mayo. Sprinkle with the toasted pumpkin seeds and serve with any remaining lemon wedges.