Harissa Veg Pilaf and Mint Yoghurt
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Harissa Veg Pilaf and Mint Yoghurt

Harissa Veg Pilaf and Mint Yoghurt

with Chermoula Roasted Butternut and Pepper

This Harissa Veg Pilaf and Mint Yoghurt is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Climate Conscious

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 Time35 minutes
Cooking time25 minutes


serving amount

1 unit(s)

Butternut Squash

150 grams

Basmati Rice

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

1 sachet(s)

Chermoula Spice Mix

1 bunch(es)


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Vegetable Stock Paste

(Contains Celery)

25 grams

Sun-Dried Tomato Paste

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tbsp



Nutritional information

Energy (kJ)2741 kJ
Energy (kcal)655 kcal
Fat19.6 g
of which saturates6.9 g
Carbohydrate103.8 g
of which sugars29.2 g
Protein17.9 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Small Bowl
Large Frying Pan


Roast the Butternut

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 2cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, 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.

Cook the Rice

While the butternut roasts, pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Add the Pepper and Spice

After 10 mins of roasting time, add the pepper chunks to the butternut tray.

Sprinkle over half the chermoula spice mix and toss to coat.

Roast for the remaining time until soft and slightly charred, 15-20 mins.

Mix the Mint Yoghurt

While everything roasts, pick the mint leaves from their stalks and roughly chop (discard the stalks). 

Pop the yoghurt and half the mint into a small bowl. Mix well, then set your mint yoghurt aside.

Make your Pilaf

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the harissa (use less if you'd prefer things milder) and garlic. Cook for 1 min.

Stir in the veg stock paste, water for the sauce (see pantry for amount) and the remaining chermoula. Cook, stirring frequently, until reduced by half, 2-3 mins. 

Add the sun-dried tomato paste and honey (see pantry for amount), then stir through the cooked rice.

Taste and season with salt and pepper if needed, adding a splash of water if it's a little dry.

Finish and Serve

Once roasted, stir the chermoula butternut, pepper and remaining mint through your pilaf. 

Share the harissa pilaf between your bowls and crumble over the Greek style salad cheese.

Finish with a dollop of mint yoghurt.