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Double Glazed Haloumi & Moroccan Spiced Couscous
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Double Glazed Haloumi & Moroccan Spiced Couscous

Double Glazed Haloumi & Moroccan Spiced Couscous

with Easy-Prep Veggies, Yoghurt Dressing & Mint

Imagine a bed of couscous infused with the chermoula spice you love, then topped with honey haloumi and a refreshing veggie medley on top. Now you can stop imagining because here it is, ready for you to devour

Tags:
Veggie
Climate Superstar
Quick Prep
Allergens:
Milk
Gluten
Wheat
Sesame

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

haloumi

(Contains Milk;)

1 packet

Cauliflower, Carrot & Zucchini Mix

½ sachet

chermoula spice blend

1 packet

couscous

(Contains Gluten, Wheat;)

1 bag

baby spinach leaves

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 bag

mint

Not included in your delivery

olive oil

15 g

butter

¾ cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)4256 kJ
Fat65.1 g
of which saturates35.3 g
Carbohydrate59.2 g
of which sugars21.6 g
Protein47.4 g
Sodium2768 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Place cauliflower, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• When veggies have 10 minutes remaining, in a medium saucepan, heat the butter over medium-high heat. • Add chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. Add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Stir through baby spinach leaves and fluff up with fork, until wilted and combined.

3
3

• While couscous is cooking, slice lemon into wedges. Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add the honey, a good squeeze of lemon juice and a splash of water, turning to coat, 1 minute.

TIP: Cook haloumi in batches for the best results. Return haloumi pan and double the amount of honey, lemon and water, turning to coat.

4
4

• In a small bowl, combine Greek-style yoghurt and golden goddess dressing. • Divide Moroccan-spiced couscous between bowls. Top with roasted veggies and glazed haloumi. • Drizzle over yoghurt dressing. Tear over mint leaves. Serve with any remaining lemon wedges. Enjoy!