Autumnal Roast Pumpkin & Greens Couscous
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Autumnal Roast Pumpkin & Greens Couscous

Autumnal Roast Pumpkin & Greens Couscous

with Mustard Cider Dressing & Fetta Yoghurt | Serves 2

Jump into Autumn with this delightful dish, where roast pumpkin meets leafy greens and fluffy couscous. All complimented by a mustard cider dressing and a dollop of creamy fetta yoghurt.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


/ Serving 2 people



1 sachet

garlic & herb seasoning

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Fetta Cubes

(Contains Milk;)

1 packet


(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

vegetable stock powder

1 packet

Trimmed Green Beans

1 packet

spinach & rocket mix

1 packet

mustard cider dressing

1 packet

flaked almonds

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

Not included in your delivery

olive oil

20 g


¾ cup

boiling water


Nutritional Values

Energy (kJ)2374 kJ
Fat26.4 g
of which saturates11.4 g
Carbohydrate60.3 g
of which sugars19.3 g
Dietary Fibre9.9 g
Protein20.4 g
Sodium1513 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan forced. • Cut pumpkin into bite-sized chunks. • Place pumpkin on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow pumpkin to cool slightly.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!


• Meanwhile, to a small bowl, add Greek-style yoghurt and crumble in fetta cubes. Stir to combine and season to taste. • Boil the kettle. • When pumpkin has 10 minutes remaining, in a large heatproof bowl, place couscous, vegetable stock powder and the butter. • Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with fork and set aside.


• While the couscous is cooking, add trimmed green beans and a splash of water to a medium microwave-proof bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans. • To bowl with couscous, add spinach & rocket mix, green beans and mustard cider dressing. Toss to combine and season to taste.


• Divide supergreen couscous salad between bowls. • Top with roast pumpkin, fetta yoghurt and flaked almonds to serve. Enjoy!