Roasted Pumpkin & Pearl Couscous Salad
with Herbed Yoghurt
Add some North African flair to a pumpkin salad by sprinkling your roasted veggies with ras el hanout. This mild and aromatic spice blend famous in Morocco translates to "Top of the Shop", as it's supposed to be the best thing on offer at a spice shop. While we haven't compared every spice blend in Africa, we can safely say that our version adds an unmistakable touch to this easy, flavoursome meal!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
butternut pumpkin
2 unit
carrot
1 unit
red onion
1 sachet
ras el hanout
1 clove
garlic
1 bunch
coriander
1 bunch
mint
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 cube
vegetable stock
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
1.5 tsp
honey
2 tsp
vinegar (white wine or red wine)
1 cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush. It becomes tender after roasting and adds fibre to the meal. Cut the carrot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Place the pumpkin, onion and carrot on an oven tray lined with baking paper. Drizzle with olive oil, the honey and season with a good pinch of salt and pepper. Sprinkle with the ras el hanout and toss to coat. Spread in a single layer then roast until tender, 20-25 minutes. Set aside to cool slightly.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Pick the mint leaves and roughly chop. In a large bowl, combine the vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people) with a pinch of salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the slivered almonds and pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic. Cook, stirring, until fragrant, 1 minute. Transfer to a small bowl. TIP: Garlic can burn fast, so keep an eye on it! Add the Greek yoghurt, coriander, mint and a good pinch of salt and pepper to the garlic oil. Whisk well to combine.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). 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 pearl couscous to the large bowl with the dressing and toss gently to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the salad between plates and top with the roasted pumpkin, carrot and onion. Top with the herbed yoghurt and sprinkle with the pine nuts and slivered almonds.