There’s no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy - brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!
We’ve replaced the apple in this recipe with pear due to local ingredient availability. It’ll be just as delicious, just follow your recipe card
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.
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Pear
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
2
Garlic
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 sachet
Vegetable Stock Powder
1
Carrot
1 packet
Spinach & Rocket Mix
1 drizzle
white wine vinegar
2 tbs
honey
1 drizzle
olive oil
1 tsp
salt
¾ cup
boiling water
20 g
butter
(Contains: Milk;)
• Meanwhile, grate carrot.
• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.
• In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a medium bowl, combine chermoula seasoning and a drizzle of olive oil. Add haloumi, gently turning to coat.
• 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.
• In the last minutes of cook time, drizzle over the honey and cook until golden.
• Meanwhile, thinly slice apple into wedges. Finely chop garlic.
• 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 heatproof bowl.
• Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.
• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste.
• Divide carrot couscous and salad between bowls.
• Top with Moroccan haloumi.
• Serve with garlic yoghurt. Enjoy!