Golden Haloumi & Roast Veggie Couscous

Name: Golden Haloumi & Roast Veggie Couscous with Garlic Yoghurt Drizzle
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 beetroot; 1 carrot; 1 sachet Nan's special seasoning; 1 packet haloumi; 2 clove garlic; 1 packet baby spinach leaves; 1 packet Greek-style yoghurt; 1 packet couscous; 1 packet vegetable stock pot; ¾ cup boiling water; 1 tsp honey; 1 packet Golden Goddess Dressing; pinch chilli flakes

with Garlic Yoghurt Drizzle

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

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Veggie

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Sesame

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

beetroot

carrot

1 sachet

Nan's special seasoning

1 packet

haloumi

2 clove

garlic

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

1 packet

couscous

1 packet

vegetable stock pot

1 packet

Golden Goddess Dressing

pinch

chilli flakes

Not included in your delivery

olive oil

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Energy (kJ)2525 kJ

Calories656 kcal

Fat29 g

of which saturates16.2 g

Carbohydrate56.9 g

of which sugars20.8 g

Dietary Fibre8.9 g

Protein28.2 g

Sodium1881 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan forced. • Cut beetroot into 1cm chunks. • Slice carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan’s special seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. • Roughly chop baby spinach leaves.

• 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 heatproof bowl. • Allow to cool for 5 minutes, then stir in the Greek-style yoghurt. Season to taste, then set aside.

• To a large heatproof bowl, add couscous and vegetable stock pot. Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Immediately cover and leave for 5 minutes. • Fluff up with a fork and set aside.

• 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 roasted veggies through the couscous, then add baby spinach leaves. Stir to combine.

• Divide roast veggie couscous between bowls. • Top with golden haloumi. Spoon over the coriander yoghurt. • Drizzle over golden goddess dressing. • Sprinkle over chilli flakes (if using) to serve. Enjoy!