(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous
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.
Ingredients
1
Red Onion
1 packet
Basil Haloumi
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Dutch Carrots
1
Zucchini
1 sachet
Souk Market Spice Blend
1
Lemon
Cooking Steps
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. TIP: Cut the veg to the correct size so they cook in the allocated time. Zest the lemon to get 1/2 tsp for 2 people / 1 tsp for 4 people.
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. TIP: Haloumi is salty, so be sure not to over-season! Arrange in a single layer and bake in the oven for 20-25 minutes, or until golden and tender.
While the veggies are cooking, add the water (see ingredients list) to a medium saucepan, crumble in the vegetable stock cube (see ingredients list) and bring to the boil. Add in the couscous, lemon zest, souk market spice blend (see ingredients list) 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.
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 mix well.
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. Cut 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.
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.
