Speedy Moroccan Haloumi & Garlic Yoghurt

Name: Speedy Moroccan Haloumi & Garlic Yoghurt with Carrot Couscous & Rocket Salad
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 Pear; 1 packet Couscous; 1 Carrot; 1 packet Spinach & Rocket Mix; 1 sachet Chermoula Spice Blend; 1 packet Haloumi; 2 Garlic; 1 packet Greek-Style Yoghurt; Vegetable Stock Powder; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 20 g butter; ¾ cup boiling water; ½ tsp salt; 2 tbs honey; 1 drizzle white wine vinegar

with Carrot Couscous & Rocket Salad

Get up to $200 off!

There's no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy; brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!

Tags:

Air Fryer Friendly

Allergens:

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pear

1 packet

Couscous

Carrot

1 packet

Spinach & Rocket Mix

1 sachet

Chermoula Spice Blend

1 packet

Haloumi

Garlic

1 packet

Greek-Style Yoghurt

Vegetable Stock Powder

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

¾ cup

boiling water

½ tsp

salt

2 tbs

honey

1 drizzle

white wine vinegar

Nutritional Values

Calories729 kcal

Energy (kJ)3050 kJ

Fat37.5 g

of which saturates21.4 g

Carbohydrate70 g

of which sugars34.5 g

Dietary Fibre6.2 g

Protein27.2 g

Sodium2150 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Meanwhile, grate carrot. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm. • In a medium bowl, place haloumi and cover with water to soak.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine chermoula seasoning and a drizzle of olive oil. Add haloumi, gently turning to coat. • 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. • In the last minutes of cook time, drizzle over the honey and cook until golden.

• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.

• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot couscous and salad between bowls. • Top with Moroccan haloumi. • Serve with garlic yoghurt. Enjoy!