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.

Tags:
Under 650kcal
Veggie
Climate Superstar
Allergens:
Milk
Wheat
Gluten

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
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

haloumi

(Contains Milk;)

1

sweet potato

1

zucchini

1

Capsicum

1 packet

thyme

1 sachet

Vegetable Stock Powder

1 packet

Couscous

(Contains Wheat, Gluten;)

1 packet

Baby Spinach Leaves

½

Lemon

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

¾ cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)2616 kJ
Calories625 kcal
Fat29.7 g
of which saturates16.6 g
Carbohydrate53.8 g
of which sugars18.5 g
Dietary Fibre8.7 g
Protein29.5 g
Sodium1655 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Medium Pan
Large Frying 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. • Cut sweet potato, zucchini and capsicum into bite-sized chunks. • Place 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

• While the veggies are roasting, 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

• Meanwhile, 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.

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 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 until fragrant, turning haloumi, 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!