Paprika Pumpkin & Rainbow Veg Couscous
with Chimichurri & Plant-Based Smokey Aioli
Naturally sweet roasted pumpkin works a treat with the paprika, cumin, turmeric and pepper in our paprika spice blend. It’s even better with the roast veggie-loaded couscous - complete with crunchy flaked almonds, a dollop of herby chimichurri and a dollop of smokey aioli, which you’d never know is plant-based!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Vegetable Stock Pot
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Pumpkin
1 packet
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Macadamia, Milk, Walnut, Almond, Eggs.)
1 packet
Baby Spinach Leaves
1
Capsicum
1 packet
Walnuts
(Contains: Walnut; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Almond.)
1 packet
Plant-Based Smokey Aioli
(Contains: Soy;)
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Boiling water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut pumpkin into thin wedges.
• Place pumpkin on a lined oven tray. Drizzle with
olive oil, sprinkle with paprika spice blend and
season with salt and pepper. Toss to coat.
TIP: Peel the pumpkin, if you prefer!
• Cut capsicum into bite-sized chunks.
• Cut beetroot into 1cm chunks.
• Cut red onion into thick wedges.
• Roughly chop walnuts.
• Place capsicum, beetroot and onion on a second
lined oven tray. Drizzle with olive oil and season
with salt. Toss to coat.
• Roast pumpkin and veggies until tender,
20-25 minutes.
• When the veggies have 5 minutes remaining, boil
the kettle.
• In a large heatproof bowl, combine couscous
and stock concentrate. Add the boiling water
(see ingredients). 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, roasted capsicum, beetroot and onion.
• Drizzle with white wine vinegar and olive oil.
Gently toss to combine. Season to taste.
• Divide rainbow veg couscous between bowls.
• Top with paprika pumpkin.
• Dollop over chimichurri sauce and plant-based
smokey aioli. Garnish with walnuts and flaked
almonds to serve. Enjoy!
