Deluxe Pumpkin & Harissa Pearl Couscous
with Brussels Sprouts & Goat Cheese
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Milk
- Walnut
- Soy
- Wheat
- Gluten
Here’s a warm and flavour-packed dish that feels like a hug in a bowl. Spiced harissa pearl couscous is the perfect base for roasted pumpkin and when topped with creamy, tangy marinated goat cheese, you'll have a dish that's hearty and seriously satisfying.
Ingredients
1 packet
Babaganoush
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Milk, Walnut.)
1
Brussels Sprout
1 packet
Harissa Paste
(May be present: Soy.)
½
Lemon
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Mint
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten.)
1 packet
Pearl Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1
Pumpkin
1 packet
Spinach & Rocket Mix
2 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. Cut pumpkin into 1 cm-thick wedges.
- Place pumpkin on a lined oven tray. Season with salt, sprinkle with paprika spice blend, drizzle with olive oil 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 the 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, 15-18 minutes.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
- While sprouts 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 with stock concentrate and a drizzle of olive oil. Stir until well combined.
- While couscous is cooking, slice lemon into wedges. Pick mint leaves.
- Once veggies are done, to pearl couscous, add harissa paste, spinach & rocket mix, Brussels sprouts and a good squeeze of lemon juice.
- Toss to combine and season to taste.
- Divide harissa pearl couscous toss between bowls. Top with roasted pumpkin.
- Dollop with babaganoush. Garnish with mint leaves and crumble over marinated goat cheese.
- Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the delicious mix of vegetables and flavours, with many praising the Brussels sprouts in particular.
- Ease of prep: The dish was well-received for work lunches, suggesting it's convenient to prepare and pack.
- Leftovers: This recipe works great for work lunches, indicating it stores and reheats well.
