Chermoula Pumpkin, Beef & Rainbow Couscous
with Chimichurri & Plant-Based Smokey Aioli
- Wheat
- Gluten
- Sulphites
- Soy
- Almond
- Soy
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Eggs
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
Naturally sweet roasted pumpkin & beef 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 - complete with crunchy flaked almonds, a dollop of herby chimichurri and a dollop of smokey aioli, which you'd never know is plant-based!
Ingredients
1
Pumpkin
1
Beef Strips
1
Chermoula Spice Blend
(May be present: Soy.)
1
Capsicum
1
Brown Onion
1
Garlic & Herb Seasoning
1
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1
Baby Spinach Leaves
1
Chimichurri Sauce
(Contains: Sulphites; May be present: Cashew, Walnut, Almond, Macadamia, Eggs, Milk.)
1
Plant-Based Smokey Aioli
(Contains: Soy;)
1
Flaked Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1
Beetroot
1
Vegetable Stock Pot
Not included in your delivery
olive oil
boiling water
white wine vinegar
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. • Cut beetroot into 1cm chunks. • Cut red onion into thick wedges. • Place capsicum, beetroot and onion on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat.
• Roast pumpkin and veggies until tender, 20-25 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Roast pumpkin and veggies until tender, 20-25 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• When the veggies have 5 minutes remaining, boil the kettle. • In a large heatproof bowl, combine 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, 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 chermoula pumpkin. • Dollop over chimichurri sauce and plant-based smokey aioli. • Sprinkle with flaked almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide couscous salad between plates. Top with beef and chermoula pumpkin. • Dollop over chimichurri sauce and plant-based smokey aioli. • Sprinkle with flaked almonds to serve. Enjoy!
