Double Golden 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.
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
2 clove
garlic
2 packet
haloumi
(Contains Milk;)
½ sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten, Wheat;)
1
tomato
½
lemon
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1
mint
Not included in your delivery
olive oil
20 g
butter
¾ cup
water
1 tbs
honey
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• While the veggies are roasting, in a medium saucepan, melt the butter 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.
• 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.
• 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, in batches, 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.
• 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!
