Haloumi & Roast Pumpkin Pearl Couscous
with Bambino Brussels Sprouts
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet cabbage buttons can be enjoyed steamed, fried or fresh and taste delicious in this couscous bowl. When paired with haloumi and pumpkin, you’ll be savouring each and every bite. Compliments to the Bambino Brussels Sprouts we say!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brussels Sprout
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Mustard Cider Dressing
1 sachet
Nan's Special Seasoning
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Pumpkin
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a medium bowl, place haloumi and cover with
water to soak.
• Cut pumpkin into 1cm-thick wedges.
• Place pumpkin on a lined oven tray. Drizzle with
olive oil, sprinkle with Nan’s special seasoning,
season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out
the seeds, if necessary!
• Meanwhile, halve Bambino Brussels sprouts.
• Place Brussels sprouts on a second lined oven
tray. Drizzle with olive oil, season with salt and
pepper and toss to coat.
• Arrange cut-side down and roast until tender,
12-15 minutes.
TIP: The Brussels sprouts will char slightly, this adds
to the flavour!
• While the veggies are roasting, in a large
saucepan, heat a drizzle of olive oil over
medium-high heat.
• Toast pearl couscous, stirring occasionally, until
golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then
add a pinch of salt. Simmer, uncovered, until
tender, 14-16 minutes.
• Drain, rinse and return to the pan. Add stock
concentrate and a drizzle of olive oil, tossing to
coat. Allow to cool slightly.
• When the couscous is done, drain haloumi and
pat dry. Cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes
each side.
• To the saucepan with couscous, add roasted
veggies, spinach & rocket mix and mustard
cider dressing (see ingredients).
• Gently toss to combine. Season to taste.
• Divide Bambino Brussels sprout and roast
pumpkin pearl couscous between bowls.
• Top with haloumi and drizzle over creamy pesto
dressing to serve. Enjoy!
