Honey & Thyme Haloumi Couscous
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Honey & Thyme Haloumi Couscous

Honey & Thyme Haloumi Couscous

with Roast Veggies & Lemon Yoghurt

There was complete mayhem when this dish hit our tasting table. With sweet honey and fragrant thyme on warm, salty haloumi, plus roasted veggies and a tasty lemony yoghurt, it disappeared from the bowl in record time. Enjoy!

This recipe is under 650kcal per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:
Under 650kcal
Veggie
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains Milk;)

1

carrot

1

zucchini

1

sweet potato

1 sachet

vegetable stock powder

1 packet

couscous

(Contains Gluten, Wheat;)

1 bag

baby spinach leaves

1 bag

thyme

½

lemon

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

1

olive oil

¾ cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)2591 kJ
Fat30.9 g
of which saturates16.4 g
Carbohydrate54.6 g
of which sugars19.7 g
Protein28.5 g
Sodium1543 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 haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Thinly slice carrot into half-moons. Cut zucchini and sweet potato into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.

2
2

• Meanwhile 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 the water is absorbed, 5 minutes. Fluff up with fork.

3
3

• While couscous is cooking, roughly chop baby spinach leaves. Pick thyme leaves. Zest lemon to get a generous pinch, then cut into wedges. • In a small bowl, combine Greek-style yoghurt, lemon zest and a pinch of salt and pepper.

TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.

4
4

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain and pat the haloumi dry with a paper towel and add to pan. Cook until golden brown, 2 minutes each side. • Reduce heat to medium and add the honey and thyme. Cook, turning haloumi, until fragrant 1 minute.

5
5

• To the couscous, add roast veggies, spinach, a squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine and season to taste with salt and pepper.

6
6

• Divide roast veggie couscous between plates. Top with the honey and thyme haloumi. Dollop over lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!