Harissa Butternut on Herbed Tabbouleh
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Harissa Butternut on Herbed Tabbouleh

Harissa Butternut on Herbed Tabbouleh

with Greek Style Cheese, Flaked Almonds and Yoghurt

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Butternut Squash

50 grams

Harissa Paste

(Contains Sulphites)

2 unit(s)

Garlic Clove

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

125 grams

Baby Plum Tomatoes

1 bunch(es)


½ unit(s)


50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

20 grams


(Contains Nuts May contain Peanut, Sesame, Nuts)

Not included in your delivery

½ tbsp

Oil for Cooking

240 milliliter(s)

Water for the Bulgur


Nutritional information

Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat27.7 g
of which saturates7.9 g
Carbohydrate84.3 g
of which sugars22.7 g
Protein19.2 g
Salt2.16 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut widthways into 1cm thick slices.

Pop the butternut onto a large baking tray. Drizzle with oil and half the harissa paste. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.


Meanwhile, peel and grate the garlic (or use a garlic press).


Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add the garlic and stir-fry for 30 secs.

Stir in the bulgur and cook until coated, 1 min.

Pour in the water for the bulgur (see pantry for amount), stir in the veg stock paste and bring to the boil. Simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, halve the baby plum tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon (see ingredients for amount).

Crumble the Greek style salad cheese into small pieces.


Once the bulgur is cooked, fluff it up with a fork.

Gently stir in the tomatoes, lemon zest, remaining harissa paste (use less if you'd prefer things milder), half the mint and half the Greek style salad cheese.

Squeeze in some lemon juice, then taste and season with salt and pepper if needed.


When everything's ready, share the tabbouleh between your bowls and top with the roasted butternut squash.

Scatter over the flaked almonds and remaining Greek style salad cheese, then top with a dollop of yoghurt.

Sprinkle with the remaining mint to finish.