Chermoula Pumpkin & Haloumi Couscous Salad

Name: Chermoula Pumpkin & Haloumi Couscous Salad with Chimichurri & Plant-Based Smokey Aioli
Total time: 35 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 butternut pumpkin; 1 sachet chermoula spice blend; 1 capsicum; 1 carrot; 1 red onion; 1 sachet garlic & herb seasoning; 1 packet chimichurri sauce; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 drizzle white wine vinegar; 1 packet flaked almonds; 1 packet haloumi; 1 packet Plant-Based Smokey Aioli; 1 bag baby spinach leaves

with Chimichurri & Plant-Based Smokey Aioli

Get up to $200 off!

Naturally sweet roasted pumpkin works a treat with the paprika, cumin, turmeric and pepper in our chermoula spice blend. It's even better with the haloumi and roast veggie-loaded couscous salad - complete with crunchy flaked almonds, a dollop of herby chimichurri and a drizzle of smokey aioli, which you'd never know is plant-based!

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Sulphites

•Gluten

•Wheat

•Almond

•Milk

•Soy

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

1 sachet

chermoula spice blend

capsicum

carrot

red onion

1 sachet

garlic & herb seasoning

1 packet

chimichurri sauce

1 packet

couscous

1 sachet

vegetable stock powder

1 packet

flaked almonds

1 packet

haloumi

1 packet

Plant-Based Smokey Aioli

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

boiling water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3966 kJ

Fat53.5 g

of which saturates16.5 g

Carbohydrate80.7 g

of which sugars26.4 g

Protein34.6 g

Sodium2576 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut butternut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt and pepper. Toss to coat.

TIP: Peel the pumpkin, if you prefer!

• Cut capsicum into bite-sized chunks. Thickly slice carrot into bite-sized chunks. Cut red onion into thick wedges. • Place capsicum, carrot and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat.

• Spread the pumpkin and veggies out in a single layer, then roast until tender, 20-25 minutes. • Meanwhile, slice haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Set aside.

• When the veggies have 5 minutes remaining, boil the kettle. • In a large bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

• When the couscous is ready, top with baby spinach leaves and roasted capsicum, carrot and onion. • Drizzle with white wine vinegar and olive oil. Gently toss to combine. Season to taste.

• Divide couscous salad between plates. • Top with chermoula pumpkin and haloumi. • Dollop over chimichurri sauce and plant-based smokey aioli. • Sprinkle with flaked almonds to serve. Enjoy!