Chermoula Pumpkin & Nutty Couscous Salad
with Chimichurri & Plant-Based Smokey Aioli
- Gluten
- Wheat
- Almond
- Sulphites
- Soy
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Eggs
- Cashew
- Almond
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 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!
Ingredients
1
butternut pumpkin
1
capsicum
1
carrot
1
red onion
1 sachet
chermoula spice blend
(May be present: Soy.)
1 sachet
garlic & herb seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Utensils
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 pumpkin and veggies out in a single layer, then roast until tender, 20-25 minutes.
• 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. • Dollop over chimichurri sauce and plant-based smokey aioli. • Sprinkle with flaked almonds to serve. Enjoy!
