Golden Haloumi & Lemony Couscous
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Golden Haloumi & Lemony Couscous

Golden Haloumi & Lemony Couscous

with Honey, Roast Veggies & Mint Yoghurt

Loaded with lush roast veg and zesty couscous, and brought together with a dollop of mint yoghurt, this golden-crusted haloumi dish is a delight with every bite!

This recipe is under 650kcal per serving

Tags:
Veggie
•Calorie Smart
Allergens:
Milk
•Gluten
•Wheat

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1

carrot

1 sachet

garlic & herb seasoning

1 packet

haloumi

(Contains Milk;)

2 clove

garlic

1 bag

mint

1 bag

baby spinach leaves

½

lemon

1 sachet

vegetable stock powder

1 packet

couscous

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

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

2 tsp

honey

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Nutritional Values

per serving
Energy (kJ)2603 kJ
Fat24.3 g
of which saturates15.6 g
Carbohydrate66.2 g
of which sugars27.7 g
Protein29.5 g
Sodium1965 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan
•Medium Pan
•Lid

Instructions

1
1

Preheat the oven to 220°C/200°C fan forced. Cut the beetroot into small chunks. Slice the carrot into thin rounds. Place the prepped veggies and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 25-30 minutes.

2
2

While the veggies are roasting, pat the haloumi dry and cut into 1cm-thick slices. Finely chop the garlic. Pick the mint leaves and finely slice. Roughly chop the baby spinach leaves. Finely zest the lemon to get a generous pinch, then slice into wedges.

3
3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Transfer to a small bowl. Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and 1/2 the mint. Season to taste, then set aside.

4
4

In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

5
5

While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Remove the pan from the heat, then add the honey, turning the haloumi to coat. Set aside. Gently stir the roasted veggies through the couscous, then add the baby spinach, lemon zest and a generous squeeze of lemon juice. Stir to combine.

6
6

Divide the lemony couscous between bowls. Top with the golden haloumi. Spoon over the mint yoghurt. Garnish with the remaining mint. Serve with any remaining lemon wedges.