The Mediterranean is home to sun, sea and glorious dishes like this! From the rainbow of veggies to the couscous studded with chermoula haloumi, this meal is simply delicious.
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.
1 packet
Couscous
1 packet
Haloumi
1 packet
Snacking Tomatoes
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
1
Red Onion
1 sachet
Chermoula Spice Blend
1 sachet
Chicken Stock Pot
1
Carrot
1 packet
Marinated Goat Cheese
1 drizzle
white wine vinegar
1 cup
water
1 drizzle
olive oil
• In a medium bowl, place haloumi and cover with water to soak.
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside.
• Grate carrot.
• Halve snacking tomatoes.
• In a small bowl, combine snacking tomatoes and crumbled marinated goat cheese.
• Drizzle with a little olive oil and toss to combine. Season to taste with salt and pepper.
• In a medium saucepan, add a drizzle of olive oil, garlic and carrot and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. 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. Season with a pinch of chermoula spice blend.
• Fluff the couscous up with a fork and stir through baby spinach leaves.
• Drain pickled onion.
• Divide carrot couscous between bowls. Top with chermoula haloumi.
• Spoon over Greek-style yoghurt and the salsa. Top with pickled onion to serve. Enjoy!