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

Double 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
Allergens:
Milk
•Gluten
•Wheat
•Sesame

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 Time35 minutes
Cooking Time
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; May be present: Soy. )

1

tomato

½

lemon

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

Golden Goddess Dressing

(Contains Sesame;)

1 bag

mint

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

¾ cup

water

1 tbs

honey

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Nutritional Values

Energy (kJ)4488 kJ
Fat67.4 g
of which saturates36.7 g
Carbohydrate68.9 g
of which sugars32.1 g
Protein47.4 g
Sodium2790 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Baking Paper
•Large Frying Pan

Cooking Steps

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, add 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.

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 the haloumi to coat.

TIP: Cook haloumi in batches for best results!

6
6

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