Golden Haloumi & Lemony Couscous
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Golden Haloumi & Lemony Couscous

Golden Haloumi & Lemony Couscous

with 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:
Under 650kcal
Veggie
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 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;)

1 packet

Golden Goddess Dressing

(Contains Sesame;)

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

Energy (kJ)2713 kJ
Fat31 g
of which saturates16.1 g
Carbohydrate60.6 g
of which sugars22.2 g
Protein28.7 g
Sodium2058 mg
The average adult daily energy intake is 8700 kJ

Utensils

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

Instructions

1
1

• Preheat oven to 220°C/200°C fan forced. • Cut beetroot into small chunks. Slice carrot into thick rounds. • Place 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 out in a single layer, then roast until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

2
2

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. Pick and finely slice mint leaves. Roughly chop baby spinach leaves. Finely zest lemon to get a generous pinch, then slice into wedges.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, 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 couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

5
5

• While couscous is cooking, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat. Set aside. • Gently stir the roasted veggies through the couscous, then add baby spinach, lemon zest and a generous squeeze of lemon juice. Stir to combine.

6
6

• Divide lemony couscous between bowls. Top with golden haloumi. Spoon over the mint yoghurt. Drizzle over golden goddess dressing. • Garnish with remaining mint. Serve with any remaining lemon wedges. Enjoy!