Chermoula Pumpkin & Nutty Couscous Salad
with Plant-Based Chimichurri Aioli- Sulphites
- Gluten
- Wheat
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
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 and a drizzle of creamy and herby aioli. *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!* *Unfortunately, this week’s butternut pumpkin and red capsicum were in short supply, so some customers will receive peeled & chopped pumpkin and beetroot instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1 bag
Peeled & Chopped Pumpkin
1 sachet
chermoula spice blend
(May be present: Soy.)
1
beetroot
1
zucchini
1
red onion
1 sachet
garlic & herb seasoning
1 packet
plant-based aioli
1 packet
chimichurri sauce
(Contains: Sulphites; May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Walnut, Macadamia, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio.)
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the beetroot into small chunks. Slice the zucchini into thick half-moons. Slice the red onion into wedges. Place the beetroot, zucchini and onion on a lined oven tray. Place the peeled & chopped pumpkin on a second lined oven tray.
To the tray with the pumpkin, add a drizzle of olive oil, sprinkle with the chermoula spice blend and season with salt and pepper. Toss to coat. To the tray with the veggies, add a drizzle of olive oil, sprinkle with the garlic & herb seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes.
In a small bowl, combine the plant-based aioli, chimichurri sauce and a splash of water. Season to taste and set aside.
When the veggies have 5 minutes cook time remaining, boil the kettle. In a large bowl, add the couscous and vegetable stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.
To the bowl with the couscous, add the salad leaves and roast beetroot, zucchini and onion. Drizzle with white wine vinegar and olive oil. Gently toss to combine. Season to taste.
Divide the couscous salad between plates. Top with the chermoula pumpkin. Drizzle over the chimichurri aioli. Sprinkle with the flaked almonds to serve.
