Baked Pumpkin & Salmon Couscous
with Zesty Hummus, Fetta & Everything Garnish
- Sesame
- Fish
- Milk
- Gluten
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Crustaceans
- Molluscs
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
Golden, oven-baked pumpkin and salmon take centre stage atop fluffy couscous in this vibrant mid-week bowl. Dollop with zesty hummus, crumble over salty fetta, and scatter our crunchy everything garnish for a dish that proves eating is anything but boring.
Ingredients
1
Red Onion
1
Pumpkin
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1
Lemon
1 packet
Hummus
(Contains: Sesame May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Parsley
1
Smooth Fetta
(Contains: Milk)
1 sachet
Everything Garnish
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Vegetable Stock Pot
1
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutritional Values
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Slice red onion into wedges.
- Cut pumpkin into 1cm-thick wedges.
- Place onion and pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over paprika spice blend, season with salt and toss to coat
- Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- Meanwhile, slice lemon into wedges.
- In a small bowl combine hummus and a good squeeze of lemon juice. Set aside.
- When the pumpkin has 10 minutes remaining, place Moroccan-style couscous in a large bowl.
- Add the boiling water and stir to combine. Immediately cover with plate and leave for 5 minutes.
- Fluff up with fork and set aside.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Pat salmon dry with paper towel and season both sides.
- When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
- Divide Moroccan-style couscous and pumpkin between bowls. Top with salmon.
- Crumble over fetta cheese and tear over parsley.
- Dollop with herby hummus and Greek-style yoghurt. Serve with any remaining lemon wedges. Enjoy!
