Quick Herby Haloumi & Garilc Fetta-Yoghurt

Name: Quick Herby Haloumi & Garilc Fetta-Yoghurt with Wholemeal Couscous & Semi-Dried Tomato Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; ¾ cup boiling water; 1 packet wholemeal couscous; 1 packet semi-dried tomatoes; 1 bag baby spinach leaves; 1 packet Fetta Cubes; 1 packet haloumi; 1 packet caramelised onion chutney; 1 drizzle balsamic vinegar; 1 packet garlic paste; 1 packet celery; 1 packet Greek-style yoghurt; ½ sachet Italian herbs

with Wholemeal Couscous & Semi-Dried Tomato Salad

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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:

Calorie Smart

•Veggie

Allergens:

Gluten

•Wheat

•Schwefeldioxide und Sulfite

•Milk

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

wholemeal couscous

1 packet

semi-dried tomatoes

1 bag

baby spinach leaves

1 packet

Fetta Cubes

1 packet

haloumi

1 packet

caramelised onion chutney

1 packet

garlic paste

1 packet

celery

1 packet

Greek-style yoghurt

½ sachet

Italian herbs

Not included in your delivery

olive oil

¾ cup

boiling water

1 drizzle

balsamic vinegar

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

Cooking Steps

• 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.

• 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.

• 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.

• 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!