(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous
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(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous

(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous

with Lemon-Honey Dressing

The medley of brightly coloured veg and big flavours like Middle Eastern spices, lemon and honey is super filling while still feeling fresh and light. Crunchy slivered almonds top off a dish whose star really is basil infused haloumi - it's outrageously good!

Tags:
Veggie
Allergens:
Gluten
•Wheat
•Almond
•Milk

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

1 bunch

baby carrots

1 unit

zucchini

1 unit

red onion

½ cube

vegetable stock

1 packet

couscous

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

½ sachet

Souk Market spice blend

(May be present: Gluten. )

1 unit

lemon

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 block

basil haloumi

(Contains Milk;)

Not included in your delivery

olive oil

1 cup

water

2 tsp

honey

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2480 kcal
Fat26.6 g
of which saturates14.1 g
Carbohydrate54.7 g
of which sugars15 g
Dietary Fibre0 g
Protein29.8 g
Cholesterol0 mg
Sodium1030 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board
•Knife
•Baking Paper
•Baking Tray
•Fork
•Lid
•Medium Pan
•Small Bowl
•Plate
•Tongs

Instructions

Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops off the Dutch carrots, scrub them clean and cut any longer carrots in half. Cut the zucchini into 1 cm thick batons. Cut the red onion into 2 cm thick wedges.

Roast the veggies
2

Place the carrots, zucchini and red onion on an oven tray lined with baking paper and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Arrange in a single layer and bake in the oven for 20-25 minutes, or until golden and tender.

Cook the couscous
3

While the veggies are cooking, add the water (check ingredients list for the amount) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add in the couscous, souk market spice blend (use suggested amount) and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave to rest for 5 minutes, or until all the water is absorbed. Fluff the couscous up with a fork and set aside.

Make the lemon-honey dressing
4

While the couscous is cooking, juice the lemon to get 1 tbs for 2 people / 2 tbs for 4 people. In a small bowl, combine the lemon juice, honey, a good drizzle of olive oil and a pinch of salt and pepper and mix well.

Cook the haloumi
5

Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally for 3-4 minutes, or until golden. Set aside on a plate. Slice the basil haloumi into 1 cm slices. Return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook for 2 minutes on each side, or until golden brown.

Serve up
6

Divide the spiced couscous, roast veggies and basil haloumi between plates. Drizzle over the lemon-honey dressing and sprinkle over the slivered almonds to finish.