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
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.
Ingredients
1 packet
haloumi
(Contains Milk;)
1 packet
Cauliflower, Carrot & Zucchini Mix
½ sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
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
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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!