Warming Haloumi, Chicken & Fennel Pearl Couscous Salad

Name: Warming Haloumi, Chicken & Fennel Pearl Couscous Salad with Lemon & Creamy Pesto Dressing
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Vegetable Stock Pot; 1 packet Haloumi; 1 packet Snacking Tomatoes; 1 packet Creamy Pesto Dressing; 1 packet Pearl Couscous; 1 Lemon; 1 packet Rocket; 330 g Chicken Breast; 1 drizzle olive oil

with Lemon & Creamy Pesto Dressing

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We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the caramelised Fennel will quickly become the best part of this couscous bowl. When paired with seared haloumi and chicken, you’ll be savouring each and every bite. Compliments to the Fennel we say!

Tags:

Vegetarian

Allergens:

Milk

•Eggs

•Walnut

•Gluten

•Wheat

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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Haloumi

(Contains: Milk;)

1 packet

Snacking Tomatoes

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)

1 packet

Pearl Couscous

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

Lemon

1 packet

Rocket

330 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories876 kcal

Energy (kJ)3670 kJ

Fat45.2 g

of which saturates16.8 g

Carbohydrate52.5 g

of which sugars3.7 g

Dietary Fibre4.2 g

Protein63.9 g

Sodium1340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Stor kastrull

•Large Frying Pan

Cooking Steps

In a medium bowl, place haloumi and cover with water to soak. Set aside.
In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
Carefully half-fill the saucepan with water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes.
Drain, rinse and return to pan. Add vegetable stock pot and a drizzle of olive oil, tossing to combine.

Meanwhile, halve fennel bulb lengthways then cut into thin wedges (reserve some fronds for garnish!).
Halve snacking tomatoes.
Slice lemon into wedges.
Cut chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook fennel wedges, until tender and slightly browned, 4-5 minutes. Transfer to a plate. Season and cover to keep warm.

Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
Wipe out frying pan and return to high heat with a drizzle of olive oil.
When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
Return frying pan to medium-high heat with a drizzle of olive oil.
Cook haloumi until golden brown, 1-2 minutes each side.

To saucepan with pearl couscous, add snacking tomatoes, rocket leaves and a good squeeze of lemon juice.
Toss to combine and season to taste.

Divide pearl couscous salad between bowls. Top with haloumi, chicken and sauteed fennel.
Drizzle over creamy pesto dressing and garnish with reserved fennel fronds
Serve with any remaining lemon wedges. Enjoy!