x Roast Pumpkin & Greens Couscous

Name: x Roast Pumpkin & Greens Couscous with Mustard Cider Dressing & Fetta Yoghurt
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: olive oil; butter; boiling water; 1 Peeled & Chopped Pumpkin; 1 Garlic & Herb Seasoning; 1 Greek-Style Yoghurt; 1 Fetta Cubes; 1 Couscous; 1 Vegetable Stock Powder; 1 Trimmed Green Beans; 1 Spinach & Rocket Mix; 1 Mustard Cider Dressing; 1 Flaked Almonds

with Mustard Cider Dressing & Fetta Yoghurt

Get up to $200 off!

Tags:

Easy Prep

•Calorie Smart

Allergens:

Milk

•Wheat

•Gluten

•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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled & Chopped Pumpkin

Garlic & Herb Seasoning

Greek-Style Yoghurt

(Contains: Milk;)

Fetta Cubes

(Contains: Milk;)

Couscous

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

Vegetable Stock Powder

Trimmed Green Beans

Spinach & Rocket Mix

Mustard Cider Dressing

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

butter

(Contains: Milk;)

boiling water

Nutritional Values

Calories560 kcal

Energy (kJ)2344 kJ

Calories0 kcal

Fat26.5 g

of which saturates11.5 g

Carbohydrate59.2 g

of which sugars19.2 g

Dietary Fibre0 g

Protein20 g

Cholesterol0 mg

Sodium1396 mg

The average adult daily energy intake is 8700 kJ

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, 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!