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Garlicky Pumpkin, Haloumi & Veggie Pearl Couscous
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Garlicky Pumpkin, Haloumi & Veggie Pearl Couscous

Garlicky Pumpkin, Haloumi & Veggie Pearl Couscous

with Plant-Based Pesto & Almonds

With a slightly sweet and nutty flavour, pumpkin provides a lovely contrast to our rich and savoury garlic and herb seasoning in this delightful dish. The doughy pearl couscous and bright basil pesto also up the ante.

Tags:
Veggie
Climate Superstar
Allergens:
Almond
Gluten
Wheat
Milk

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

pumpkin

1 sachet

garlic & herb seasoning

1

carrot

1

brown onion

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 punnet

snacking tomatoes

1 packet

pearl couscous

(Contains Gluten, Wheat;)

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1 packet

haloumi

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1.75 cup

water

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Nutritional Values

Energy (kJ)4108 kJ
Fat51.4 g
of which saturates17.2 g
Carbohydrate89.9 g
of which sugars31.4 g
Protein38.8 g
Sodium2418 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Medium Saucepan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Slice pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin, if you prefer!

2
2

• Meanwhile, thickly slice carrot into rounds. • Thinly slice brown onion. Set aside. • Roughly chop roasted almonds. Set aside. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. • Place snacking tomatoes and carrot on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until blistered, 15-20 minutes.

3
3

• While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over mediumhigh heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.

4
4

• To the pan with the caramelised onion, add a drizzle of olive oil and the pearl couscous. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes. • Meanwhile, drain haloumi and pat dry. When the couscous has 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.

5
5

• When the couscous is ready, add roasted tomatoes, carrot and baby spinach leaves to the pan. • Stir to combine and season to taste.

6
6

• Divide veggie pearl couscous between bowls. Top with garlicky roast pumpkin and haloumi. • Drizzle with plant-based basil pesto and sprinkle with chopped almonds to serve. Enjoy!