Smokey Haloumi & Roast Veggie Couscous

Name: Smokey Haloumi & Roast Veggie Couscous with Tomato Relish
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 red onion; 1 carrot; 1 beetroot; 1 capsicum; 2 clove garlic; ½ lemon; 1 bag baby spinach leaves; 1 sachet smoked paprika; 1 tsp brown sugar; ¼ tsp salt; 1 packet flaked almonds; 20 g butter; ¾ cup water; 1 cube chicken stock; 1 packet couscous; 1 block haloumi

with Tomato Relish

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Smokey paprika, brown sugar and lemon combine to give the haloumi an irresistible flavour boost. Perched on a bed of tender roast veggies and fluffy couscous, and topped with tomato relish, this has something for everyone.

Allergens:

Almond

•Milk

•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 Time

DifficultyEasy

Ingredients

Serving amount

red onion

carrot

beetroot

capsicum

2 clove

garlic

lemon

1 bag

baby spinach leaves

1 sachet

smoked paprika

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 cube

chicken stock

1 packet

couscous

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

1 block

haloumi

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

¼ tsp

salt

20 g

butter

(Contains: Milk;)

¾ cup

water

Nutritional Values

per serving

Energy (kJ)2940 kJ

Fat21.3 g

of which saturates7.5 g

Carbohydrate69.2 g

of which sugars33.7 g

Protein50.9 g

Sodium1215 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Chop the carrot and beetroot into small chunks. Cut the capsicum into bite-sized chunks. Place the onion, carrot, beetroot and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot is cooked when it can be easily pierced with a fork.

While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then slice in half. Roughly chop the baby spinach leaves.

Thinly slice the haloumi. In a large bowl, combine the haloumi, smoked paprika, brown sugar, the salt, a good squeeze of lemon juice and a generous drizzle of olive oil.

Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Set aside. Return the pan to a medium-high heat with a drizzle of olive oil. Once the oil is hot, cook the haloumi until browned, 1-2 minutes each side.

Melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, baby spinach and lemon zest and mix to combine. Season to taste.