Moroccan Spiced Haloumi & Veggie Couscous
with Roast Veg, Yoghurt Dressing & Mint
Bursting with paprika, cumin and turmeric, our chermoula spice blend makes the perfect coating for squeaky, salty haloumi - which works a treat with the naturally sweet roasted veg and zesty couscous. Bring everything together with a tangy and creamy yoghurt dressing and sprinkle of fresh mint for an extra burst of colour and flavour.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
red onion
1
beetroot
1
carrot
1 packet
haloumi
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat;)
1 sachet
chermoula spice blend
1 punnet
Snacking Tomatoes
1 bag
parsley
½
lemon
1 bag
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into thick wedges. Cut the beetroot into small chunks. Cut the carrot into thin sticks.
Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes
TIP: If your oven tray is getting crowded, divide the veggies between two trays.
While the veggies are roasting, combine the water and vegetable stock powder in a medium saucepan. Bring to the boil, then add the couscous. Stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, cut the haloumi into 1cm-thick slices. Place the chermoula spice blend on a plate. Drizzle the haloumi with olive oil, then press into the spice mixture to coat all over. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the haloumi until golden brown, 2 minutes on each side.
Halve the cherry tomatoes. Roughly chop the parsley. Zest the lemon to get a pinch, then cut into wedges. To the saucepan with the couscous, add the tomatoes, parsley and lemon zest, gently stirring to combine. In a small bowl, combine the Greek-style yoghurt, honey and a good squeeze of lemon juice. Season to taste.
TIP: Add more or less lemon juice to taste.
Pick and roughly chop the mint leaves. Divide the veggie couscous between bowls. Top with the roast veggies and Moroccan-spiced haloumi. Drizzle with the yoghurt dressing. Garnish with the mint. Serve with any remaining lemon wedges.
