Autumnal Roast Pumpkin & Greens Couscous

Name: Autumnal Roast Pumpkin & Greens Couscous with Mustard Cider Dressing & Fetta Yoghurt | Serves 2
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 pumpkin; 1 sachet garlic & herb seasoning; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes; 1 packet couscous; 1 sachet vegetable stock powder; 20 g butter; ¾ cup boiling water; 1 packet Trimmed Green Beans; 1 packet spinach & rocket mix; 1 packet mustard cider dressing; 1 packet flaked almonds

with Mustard Cider Dressing & Fetta Yoghurt | Serves 2

Get up to $200 off!

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.

Allergens:

Milk

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

pumpkin

1 sachet

garlic & herb seasoning

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

couscous

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

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: Latte, Erdnüsse, Sesamsamen, Soja, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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.