Golden Haloumi & Roast Veggie Couscous

Name: Golden Haloumi & Roast Veggie Couscous with Garlic Yoghurt Drizzle
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Couscous; 1 packet Haloumi; 1 packet Golden Goddess Dressing; 2 Garlic; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 packet Mint; 1 Carrot; 1 sachet Nan's Special Seasoning; 1 Beetroot; 1 drizzle olive oil; ¾ cup boiling water; 1 tsp honey

with Garlic Yoghurt Drizzle

Up to 180$ + Free Treats / Extras for Life

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:

Vegetarian

Allergens:

Celery

•Gluten

•Hvede

•Milk

•Sesamzaad

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

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Couscous

(Contains: Gluten, Hvede; May be present: Soja.)

1 packet

Haloumi

(Contains: Milk;)

1 packet

Golden Goddess Dressing

(Contains: Sesamzaad;)

Garlic

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mint

Carrot

1 sachet

Nan's Special Seasoning

Beetroot

Not included in your delivery

1 drizzle

olive oil

¾ cup

boiling water

1 tsp

honey

Nutritional Values

Calories649 kcal

Energy (kJ)2720 kJ

Fat34.2 g

of which saturates16.2 g

Carbohydrate56.7 g

of which sugars20.6 g

Dietary Fibre8 g

Protein28.4 g

Sodium1750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

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!