Double Golden Haloumi & Pumpkin Pearl Couscous

Name: Double Golden Haloumi & Pumpkin Pearl Couscous with Bambino Brussels Sprouts
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Brussels Sprout; 2 packet Haloumi; 1 Pumpkin; 1 sachet Vegetable Stock Pot; 1 packet Creamy Pesto Dressing; 1 packet Pearl Couscous; 1 packet Mustard Cider Dressing; 1 sachet Nan's Special Seasoning; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil

with Bambino Brussels Sprouts

Up to 180$ + Free Treats / Extras for Life

Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they’re packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish, just like this haloumi, roast pumpkin and pearl couscous bowl.

Tags:

Vegetarian

•Chef's Choice

•Veggie

Allergens:

Milk

•Eggs

•Walnut

•Gluten

•Wheat

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

Brussels Sprout

2 packet

Haloumi

(Contains: Milk;)

Pumpkin

1 sachet

Vegetable Stock Pot

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)

1 packet

Pearl Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Mustard Cider Dressing

1 sachet

Nan's Special Seasoning

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories1110 kcal

Energy (kJ)4660 kJ

Fat70.9 g

of which saturates30.5 g

Carbohydrate67.5 g

of which sugars17.1 g

Dietary Fibre9.1 g

Protein51.1 g

Cholesterol0 mg

Sodium2620 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. In a large bowl, place haloumi and cover with water to soak. • Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• Meanwhile, halve the Bambino Brussels sprouts. • Place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 12-15 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• While sprouts are roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes. • Drain, rinse and return to the pan. Add vegetable stock pot and a drizzle of olive oil, tossing to coat. Allow to cool slightly.

• 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 (cook in batches if your pan is getting crowded).

• To saucepan with couscous, add roasted veggies, spinach & rocket mix and mustard cider dressing (see ingredients). • Gently toss to combine. Season to taste.