Herby Haloumi, Chickpea & Couscous Salad

Name: Herby Haloumi, Chickpea & Couscous Salad with Harissa Hummus & Pepitas
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet couscous; ¼ tsp salt; ¾ cup boiling water; 2 clove garlic; 1 packet chickpeas; 1 packet snacking tomatoes; 1 cucumber; ½ lemon; 1 packet hummus; 1 packet harissa paste; 10 g butter; 1 sachet garlic & herb seasoning; 1 packet rocket leaves; 1 packet pepitas; 1 packet haloumi

with Harissa Hummus & Pepitas

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We're in our light and bright era so only a salad will do! These haloumi and paprika-spiced chickpeas are super hearty and are the star of this dish. When paired with a veggie-loaded couscous salad and with some stellar harissa hummus and pepitas, this ensemble presents a dish for the ages!

This recipe is under 650kcal per serving.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Sesame

•Milk

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

2 clove

garlic

1 packet

chickpeas

1 packet

snacking tomatoes

cucumber

lemon

1 packet

hummus

1 packet

harissa paste

1 sachet

garlic & herb seasoning

1 packet

rocket leaves

1 packet

pepitas

1 packet

haloumi

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

10 g

butter

Nutritional Values

Energy (kJ)2439 kJ

Calories583 kcal

Fat25.4 g

of which saturates5.8 g

Carbohydrate61.4 g

of which sugars7.6 g

Dietary Fibre18.2 g

Protein20.1 g

Sodium1144 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• To a medium bowl, add haloumi and cover with water to soak. • Boil the kettle. In a second medium bowl, add couscous and the salt. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, finely chop garlic. Drain chickpeas. • Halve snacking tomatoes. Thinly slice cucumber into rounds. • Slice lemon into wedges. • In a small bowl, combine hummus, harissa paste and a splash of water. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chickpeas until slightly tender, 3-4 minutes. • Add the butter, paprika spice blend, garlic and cook, until fragrant, 1 minute. Transfer to a bowl and cover to keep warm. • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.

• In a large bowl, combine a good squeeze of lemon juice, a good drizzle of olive oil, and a pinch of salt and pepper. • To the dressing, add couscous, cucumber, tomatoes and rocket leaves. Toss to combine and season to taste. • Divide couscous salad between bowls then top with paprika spiced chickpeas and haloumi. • Drizzle over harissa hummus and garnish with pepitas. Serve with remaining lemon wedges. Enjoy!