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.
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.
Ingredients
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
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• 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.
• Divide roast veggie couscous between plates. • Top with the honey and thyme haloumi. • Dollop over lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!