Honey-Sesame Haloumi Couscous Bowl

Name: Honey-Sesame Haloumi Couscous Bowl with Roasted Veggies
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sweet potato; 1 capsicum; 1 zucchini; ½ lemon; 1 bunch oregano; ¾ cup water; 1 sachet garlic & herb seasoning; 1 packet couscous; 1 packet vegetable stock pot; 1 sachet sesame seeds; 1 tbs honey; 1 bag spinach & rocket mix; 1 packet haloumi

with Roasted Veggies

Up to 180$ + Free Treats / Extras for Life

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

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Sesame

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

capsicum

zucchini

lemon

1 bunch

oregano

1 sachet

garlic & herb seasoning

1 packet

couscous

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

1 packet

vegetable stock pot

1 sachet

sesame seeds

(Contains: Sesame; May be present: Soy, Gluten, Milk, Peanuts, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 bag

spinach & rocket mix

1 packet

haloumi

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

1 tbs

honey

Nutritional Values

per serving

Energy (kJ)3031 kJ

Fat31.3 g

of which saturates15.2 g

Carbohydrate74 g

of which sugars28.5 g

Protein30.7 g

Sodium2069 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut capsicum into bite-sized chunks. Cut zucchini into rounds. • Place veggies on a lined oven tray and drizzle of olive oil. Season. Toss to coat, then bake until tender, 20-25 minutes. • Meanwhile, zest lemon and slice into wedges. Pick oregano leaves. • In a small bowl, combine a squeeze of lemon juice, lemon zest and a drizzle of olive oil. Season and set aside.

• In a large saucepan, add the water and vegetable stock pot. Bring to the boil. • Add couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Slice haloumi into 1cm slices and pat dry. Season with garlic & herb seasoning. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook the haloumi until golden brown, 1-2 minutes each side. • Remove pan from the heat and add the honey, oregano and sesame seeds. Turn to coat.

• Add the roasted veggies, spinach & rocket mix and the lemon dressing to the couscous pan. Gently toss to coat and season to taste. • Divide the roasted veggie couscous between bowls. Top with the honeysesame haloumi and spoon over any remaining sauce. Serve with any remaining lemon wedges.