Honey-Glazed Salmon, Haloumi & Moroccan Couscous

Name: Honey-Glazed Salmon, Haloumi & Moroccan Couscous with Veggie Toss & Fetta Yoghurt
Total time: 25 min
Yield: 2
Cuisine: African
Ingredients: 1 Capsicum; 2 Carrot; 1 packet Couscous; 1 packet Fetta Cubes; 1 packet Greek-Style Yoghurt; 1 packet Haloumi; 1 sachet Middle Eastern seasoning; 1 packet Mint; 280 g Salmon; 1 Zucchini; 1 drizzle olive oil; 1.5 tbs honey; 2 tbs water (for the glaze); ¾ cup water (for the couscous); 1 drizzle vinegar (balsamic or white wine) (pantry)

with Veggie Toss & Fetta Yoghurt

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 zucchini, capsicum and carrot and we can’t forget the tender salmon & haloumi coated in honey and mint. It’s a stunning combination that’s easy to pull together too - win-win!

Tags:

Air Fryer Friendly

•High Protein

Allergens:

Gluten

•Wheat

•Milk

•Fish

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

Capsicum

Carrot

1 packet

Couscous

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

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Haloumi

(Contains: Milk;)

1 sachet

Middle Eastern seasoning

1 packet

Mint

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Zucchini

Not included in your delivery

1 drizzle

olive oil

1.5 tbs

honey

2 tbs

water (for the glaze)

¾ cup

water (for the couscous)

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories984 kcal

Energy (kJ)4120 kJ

Fat52.9 g

of which saturates21.7 g

Carbohydrate68.6 g

of which sugars32.5 g

Dietary Fibre8 g

Protein58.9 g

Cholesterol0 mg

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and zucchini into bite-sized chunks. Halve capsicum. • 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.

• 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 Middle Eastern seasoning 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. Add a drizzle of vinegar and olive oil and fluff up with a 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. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel, then season both sides. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Turn salmon skin-side down again 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 salmon, haloumi and spoon over any remaining glaze from the pan. • Garnish with remaining mint and dollop over fetta yoghurt to serve. Enjoy!