[Veg/Superquick] Rosemary-Honey Glazed Haloumi, Beef & Cherry Tomato Couscous

Name: [Veg/Superquick] Rosemary-Honey Glazed Haloumi, Beef & Cherry Tomato Couscous with Green Dressing
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Couscous; 1 packet Currants; 1 packet Green Dressing; 250 g Beef Strips; 1 packet Haloumi; 1 packet Snacking Tomatoes; 1 sachet Vegetable Stock Pot; 1 packet Rosemary; 1 Cucumber; 1 Lemon; 1 packet Spinach & Rocket Mix

with Green Dressing

Get up to $230 off

Allergens:

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

Couscous

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

1 packet

Currants

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

1 packet

Green Dressing

250 g

Beef Strips

1 packet

Haloumi

(Contains: Milk;)

1 packet

Snacking Tomatoes

1 sachet

Vegetable Stock Pot

1 packet

Rosemary

1

Cucumber

1

Lemon

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories705 kcal

Energy (kJ)2950 kJ

Fat31.1 g

of which saturates16.4 g

Carbohydrate47.5 g

of which sugars11.4 g

Dietary Fibre5.6 g

Protein56.6 g

Sodium1360 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. In a medium bowl, place haloumi and cover with water to soak. • Place couscous, currants and vegetable stock pot in a large bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

2

• Meanwhile, slice lemon into wedges. Roughly chop cucumber. • Pick rosemary. Halve snacking tomatoes. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate, season and cover to keep warm. TIP: Cooking the meat in batches over a high heat helps it stay tender.

3

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

4

• 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. • Divide cherry tomato couscous between bowls. Top with seared beef and rosemary-honey glazed haloumi. • Serve with any remaining lemon wedges. Enjoy!