BBQ-Spiced Haloumi & Rainbow Veggies

Name: BBQ-Spiced Haloumi & Rainbow Veggies with Spinach Couscous & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: North American
Ingredients: olive oil; boiling water; 1 Capsicum; 1 Sweetcorn; 1 Spring Onion; 1 All-American Spice Blend; 1 Haloumi; 1 Couscous; 1 Chicken Stock Pot; 1 Baby Spinach Leaves; 1 Smokey Aioli

with Spinach Couscous & Smokey Aioli

Get up to $200 off!

They aren't kidding when they say that couscous is the most diverse grain on the market. It's low in fat and is a good source of fibre so how could we not include it in this BBQ-spiced haloumi bowl? Oh and don't forget your rainbow veggies for some colour as well.

Allergens:

Milk

•Wheat

•Gluten

•Egg

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Capsicum

Sweetcorn

Spring Onion

All-American Spice Blend

Haloumi

Couscous

Chicken Stock Pot

Baby Spinach Leaves

Smokey Aioli

Not included in your delivery

olive oil

boiling water

Nutritional Values

Energy (kJ)2690 kJ

Calories643 kcal

Fat34.9 g

of which saturates14.8 g

Carbohydrate53.9 g

of which sugars15.9 g

Dietary Fibre7.7 g

Protein26.2 g

Sodium1717 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef strips and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. Cut haloumi into 1cm slices. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add haloumi and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook capsicum and sweetcorn, tossing, until tender and browned, 4-5 minutes. • Transfer to a third medium bowl.

• Return frying pan to a medium-high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.

TIP: Cooking the meat in batches over a high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.

• Divide spinach couscous between bowls. • Top with American beef, capsicum and spring onion. • Serve with smokey aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide spinach couscous between bowls. • Top with American haloumi, capsicum and spring onion. • Serve with smokey aioli. Enjoy!