Chermoula Pumpkin & Nutty Couscous Salad

Name: Chermoula Pumpkin & Nutty Couscous Salad with Plant-Based Chimichurri Aioli
Total time: 35 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 bag Peeled & Chopped Pumpkin; 1 sachet chermoula spice blend; 1 beetroot; 1 zucchini; 1 red onion; 1 sachet garlic & herb seasoning; 1 packet plant-based aioli; 1 packet chimichurri sauce; 1 packet couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 packet flaked almonds

with Plant-Based Chimichurri 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 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!

Tags:

Plant Based

Allergens:

Sulphites

•Gluten

•Wheat

•Almond

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

1 bag

Peeled & Chopped Pumpkin

1 sachet

chermoula spice blend

(May be present: Soy.)

beetroot

zucchini

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: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

¾ cup

boiling water

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2923 kJ

Fat34.3 g

of which saturates2.8 g

Carbohydrate76.5 g

of which sugars25.5 g

Protein17 g

Sodium1399 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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.