Honey-Sesame Haloumi Couscous Bowl
with Roasted Veggies
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!
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
sweet potato
1
capsicum
1
zucchini
½
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: Gluten, Milk, Peanut, Soy, 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
Utensils
Instructions
• 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.
