Double Honey-Glazed Haloumi & Roast Veg Couscous

Name: Double Honey-Glazed Haloumi & Roast Veg Couscous with Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 1 Cauliflower; 1 packet Couscous; 1 sachet Dried Oregano; 1 sachet Everything Garnish; 1 Garlic; 1 packet Greek-Style Yoghurt; 2 packet Haloumi; 1 packet Snacking Tomatoes; 1 tbs honey; 1.25 cup water; 1 drizzle balsamic vinegar; 1 drizzle olive oil

with Garlic Yoghurt

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Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of super creamy garlic yoghurt!

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Sesame

•Milk

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Cauliflower

1 packet

Couscous

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

1 sachet

Dried Oregano

1 sachet

Everything Garnish

(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

2 packet

Haloumi

(Contains: Milk;)

1 packet

Snacking Tomatoes

Not included in your delivery

1 tbs

honey

1.25 cup

water

1 drizzle

balsamic vinegar

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3800 kJ

Calories909 kcal

Fat53.3 g

of which saturates29.9 g

Carbohydrate59.2 g

of which sugars21.2 g

Dietary Fibre6.4 g

Protein47.8 g

Cholesterol0 mg

Sodium2010 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Large Pan

•Baking Paper

Cooking Steps

PDF

• Preheat the oven to 240°C/220°C fan-forced. Cut zucchini into rounds. Cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water. • Place zucchini and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender blistered, 20-25 minutes.

• Meanwhile, in a large saucepan, add 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. Fluff up with fork.

• Meanwhile, finely chop garlic. • In a small bowl, combine the honey, a splash of hot water and dried oregano (see ingredients). • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• Drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add honey glaze, turning to coat until fragrant, 1-2 minutes. TIP: Cook in batches if your pan is getting crowded.