Quick Herby Haloumi & Garilc Fetta-Yoghurt
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Quick Herby Haloumi & Garilc Fetta-Yoghurt

Quick Herby Haloumi & Garilc Fetta-Yoghurt

with Wholemeal Couscous & Semi-Dried Tomato Salad

You won’t believe the flavour we’ve packed into this nutritionally balanced meal. The herby haloumi are glazed in a sticky caramelised onion sauce, which the fluffy wholemeal couscous happily soaks up.

This recipe is under 650kcal per serving.

Tags:
Quick
Under 650kcal
Veggie
Allergens:
Gluten
Wheat
Sulphites
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

wholemeal couscous

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

1 packet

semi-dried tomatoes

(Contains Sulphites;)

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

haloumi

(Contains Milk;)

1 packet

caramelised onion chutney

1 packet

garlic paste

1 packet

celery

1 packet

Greek-style yoghurt

(Contains Milk;)

½ sachet

Italian herbs

Not included in your delivery

olive oil

¾ cup

boiling water

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2587 kJ
Fat35.3 g
of which saturates17.9 g
Carbohydrate42.5 g
of which sugars13.6 g
Protein29.5 g
Sodium1521 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Heat a medium saucepan with a drizzle of olive oil. • Cook 1/2 the garlic paste until fragrant, 1 minute. Add the boiling water and a good pinch of salt. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered. • Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.

2
2

• Meanwhile, roughly chop semi-dried tomatoes and baby spinach leaves. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook remaining garlic paste until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek style yoghurt until combined.

3
3

• Drain haloumi and pat dry. 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. Add caramelised onion chutney, Italian herbs (see ingredients) and a splash of water. Season to taste.

4
4

• To the couscous, add semi-dried tomatoes, spinach, celery and a drizzle of olive oil and balsamic vinegar. • Toss to combine and season to taste. • Divide wholemeal couscous salad between bowls. • Top with herby haloumi & caramelised onion chutney and garlic-fetta yoghurt to serve. Enjoy!