Quick Double Honey Haloumi & Cherry Tomato Couscous

Name: Quick Double Honey Haloumi & Cherry Tomato Couscous with Green Dressing & Roasted Almonds
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Roasted Almonds; 1 packet Currants; 1 packet Couscous; 1 packet Green Dressing; 1 sachet Vegetable Stock Pot; 2 packet Haloumi; 1 packet Snacking Tomatoes; 1 packet Rosemary; 1 Cucumber; 1 Lemon; 1 packet Spinach & Rocket Mix

with Green Dressing & Roasted Almonds

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A hearty bowl of couscous is just what the doctor ordered. Studded with currants, this couscous bowl perfectly combines juicy cherry tomatoes, cucumber and a leafy spinach and rocket mix. With rosemary, honey and lemon-infused haloumi to tie it all together, you won’t be able to wipe the smile off your dial.

Tags:

Veggie

Allergens:

Almond

•Gluten

•Wheat

•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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Roasted Almonds

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

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat.)

1 packet

Couscous

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

1 packet

Green Dressing

1 sachet

Vegetable Stock Pot

2 packet

Haloumi

(Contains: Milk;)

1 packet

Snacking Tomatoes

1 packet

Rosemary

Cucumber

Lemon

1 packet

Spinach & Rocket Mix

Nutritional Values

Energy (kJ)3710 kJ

Calories887 kcal

Fat54.3 g

of which saturates28.5 g

Carbohydrate51.9 g

of which sugars14 g

Dietary Fibre9.7 g

Protein46.2 g

Cholesterol0 mg

Sodium2260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Boil the kettle. Place couscous, currants and stock concentrate in a large heatproof bowl.
• Add the boiling water(see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.

• Meanwhile, in a medium bowl, place haloumi and cover with water to soak.
• Slice lemon into wedges.
• Roughly chop cucumber and roasted almonds.
• Pick rosemary leaves.
• Halve snacking tomatoes.

• Drain haloumi and pat dry. Cut 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)
• Remove pan from heat, then add rosemary, the honey a generous squeeze of lemon juice and a splash of water, turning haloumi to coat.

• Just before serving, to the bowl with couscous, add tomatoes, cucumber, spinach & rocket mix, green dressing and a squeeze of lemon juice. Season to taste with salt and pepper.
• Divide cherry tomato couscous between bowls. Top with honey haloumi.
• Sprinkle with roasted almonds. Serve with any remaining lemon wedges. Enjoy!