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Glazed Haloumi & Moroccan Spiced Couscous
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Glazed Haloumi & Moroccan Spiced Couscous

Glazed Haloumi & Moroccan Spiced Couscous

with Roast Veggies, 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.

Tags:
Veggie
Climate Superstar
Over 30g protein
Allergens:
Milk
Gluten
Wheat
Sesame

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 Time35 minutes
DifficultyEasy

Ingredients

Serving amount

1

red onion

1

beetroot

1

carrot

2 clove

garlic

1 packet

haloumi

(Contains Milk;)

½ sachet

chermoula spice blend

1 packet

couscous

(Contains Gluten, Wheat;)

1

tomato

½

lemon

1 bag

baby spinach leaves

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 bag

mint

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 g

butter

¾ cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)3336 kJ
Fat44.6 g
of which saturates22.3 g
Carbohydrate67.7 g
of which sugars31.2 g
Protein30.3 g
Sodium1755 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut red onion into thick wedges. • Cut beetroot into small chunks. • Cut carrot into bite-sized chunks. • Finely chop garlic. • To a medium bowl, place haloumi and cover with water to soak.

2
2

• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

3
3

• While the veggies are roasting, in a medium saucepan, melt the butter and a drizzle of olive oil over medium-high heat. • Add chermoula spice blend (see ingredients) and cook until fragrant, 30 seconds. Add the water and couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has been absorbed, 5 minutes. Fluff up with a fork.

4
4

• Finely chop tomato. • Zest lemon to get a pinch, then cut into wedges. • To saucepan with the couscous, add tomato, baby spinach leaves and lemon zest, stirring to combine. • In a small bowl, combine Greek-style yoghurt and golden goddess dressing. Season to taste.

5
5

• When the roast veggies have 5 minutes remaining, drain haloumi and pat dry. Cut haloumi into 1cm thick slices. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 2 minutes on each side. • In the last minute of cook time, add garlic and the honey, gently turning haloumi to coat.

6
6

• Divide Moroccan-spiced couscous between bowls. • Top with glazed haloumi and roasted veggies. • Drizzle with the yoghurt dressing and tear over mint. • Serve with lemon wedges. Enjoy!