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American Recipes

BBQ-Spiced Haloumi & Rainbow Veggies

BBQ-Spiced Haloumi & Rainbow Veggies

BBQ-Spiced Haloumi & Rainbow Veggies

with Spinach Couscous & Smokey Aioli

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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.

This recipe is under 650kcal per serving.

Allergens:

Gluten

•Wheat

•Milk

•Eggs

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

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Haloumi

(Contains: Milk;)

1 sachet

All-American Spice Blend

1

Spring Onion

1 packet

Baby Spinach Leaves

1

Capsicum

1 tin

Sweetcorn

1 packet

Smokey Aioli

(Contains: Eggs; May be present: Milk.)

1 sachet

Chicken Stock Pot

Not included in your delivery

1 drizzle

olive oil

¾ cup

boiling water

Nutritional Values

Calories683 kcal

Energy (kJ)2860 kJ

Fat39.5 g

of which saturates15.5 g

Carbohydrate53.9 g

of which sugars15.9 g

Dietary Fibre7.7 g

Protein26.2 g

Sodium1720 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

1

• 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.

Cook the capsicum & corn

2

• 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.

Cook the beef

3

• 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.

Finish & serve

4

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

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