Autumnal Roast Pumpkin & Greens Couscous
with Mustard Cider Dressing & Fetta Yoghurt | Serves 2
Jump into Autumn with this delightful dish, where roast pumpkin meets leafy greens and fluffy couscous. All complemented by a mustard cider dressing and a dollop of creamy fetta yoghurt.
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Ingredients
1 packet
Peeled & Chopped Pumpkin
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Couscous
(Contains Wheat, Gluten;)
1 sachet
Vegetable Stock Powder
1 packet
Trimmed Green Beans
1 packet
spinach & rocket mix
1 packet
mustard cider dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
¾ cup
boiling water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Allow pumpkin to cool slightly.
• Meanwhile, to a small bowl, add Greek-style yoghurt and crumble in fetta cubes. Stir to combine and season to taste. • Boil the kettle. • When pumpkin has 10 minutes remaining, in a large bowl, place couscous, vegetable stock powder and the butter. • Add the boiling water and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside.
• While couscous is cooking, add trimmed green beans and a splash of water to a medium microwave-proof bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans. • To bowl with couscous, add spinach & rocket mix, green beans and mustard cider dressing. Toss to combine and season to taste.
• Divide supergreen couscous salad between bowls. Top with roast pumpkin, fetta yoghurt and flaked almonds. Enjoy!