Chermoula Haloumi Couscous Bowl

Name: Chermoula Haloumi Couscous Bowl with Marinated Goat Cheese & Pickled Onion
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 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

with Marinated Goat Cheese & Pickled Onion

Get up to $200 off!

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.

Allergens:

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

1 packet

Haloumi

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

Red Onion

1 sachet

Chermoula Spice Blend

1 sachet

Chicken Stock Pot

Carrot

1 packet

Marinated Goat Cheese

(Contains: Milk;)

Not included in your delivery

1 drizzle

white wine vinegar

1 cup

water

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2626 kJ

Calories628 kcal

Fat32.8 g

of which saturates18.3 g

Carbohydrate50.7 g

of which sugars13 g

Dietary Fibre8.1 g

Protein30.8 g

Sodium1712 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!