Honey-Glazed Haloumi & Moroccan Couscous

Name: Honey-Glazed Haloumi & Moroccan Couscous with Carrot & Beetroot Toss
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 2 Carrot; 1 packet Haloumi; 1 sachet Ras El Hanout; 1 packet Fetta Cubes; 1 packet Greek-Style Yoghurt; 1 Zucchini; 3 Baby Capsicum; 1 packet Mint; 1 packet Couscous

with Carrot & Beetroot Toss

Up to 180$ + Free Treats / Extras for Life

There's a lot to love in this bountiful bowl, from the spiced couscous to the roasted beetroot and carrot and we can’t forget the succulent haloumi coated in honey and mint. it's a stunning combination that's easy to pull together too – win-win!

We’ve replaced the baby capsicum in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Milk

•Gluten

•Wheat

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

Carrot

1 packet

Haloumi

(Contains: Milk;)

1 sachet

Ras El Hanout

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Zucchini

Baby Capsicum

1 packet

Mint

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

Nutritional Values

Calories571 kcal

Energy (kJ)2390 kJ

Fat26.8 g

of which saturates12.1 g

Carbohydrate46.9 g

of which sugars12 g

Dietary Fibre6.7 g

Protein34.5 g

Sodium839 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and beetroot into bite-sized chunks. Roughly chop tomato. • In a medium bowl, place haloumi and cover with water to soak. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • While the veggies are roasting, pick and roughly chop mint leaves. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste with salt and pepper. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

• In a medium bowl, combine the honey, water (for the glaze) and half the mint. Season to taste. • In a medium saucepan, add the water (for the couscous) and bring to the boil. Add chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. • Add couscous (see ingredients) 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.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side and spoon over the honey and mint glaze until completely coated. Remove from the heat.

• Divide Moroccan couscous and roasted veggies between bowls. • Top with honey-glazed haloumi and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with fetta yoghurt. Enjoy!