Roast Pumpkin & Greens Couscous
with Mustard Cider Dressing & Fetta Yoghurt | Serves 2
- Milk
- Wheat
- Gluten
- Almond
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Jump into the warmer months 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.
Ingredients
1 packet
Peeled & Chopped Pumpkin
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Vegetable Stock Powder
1 packet
green beans
1 packet
spinach & rocket mix
1 packet
mustard cider dressing
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Place peeled & chopped 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.
• 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, trim green beans. • Add 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious flavour combination, though some found the pumpkin bland. Consider boosting seasoning on the roast veg.
- Ease of prep: This dish works well for meal prep, with customers easily making it ahead for multiple lunches.
- Suggestions: Try adding dried cranberries and avocado to enhance the flavour and texture profile.
- Leftovers: The salad keeps well for several days, making it ideal for weekday lunches.
- Portions: Some found there was too much couscous; consider adjusting the ratio to suit your preference.
