Double Glazed Haloumi & Moroccan Spiced Couscous
with Easy-Prep Veggies, Yoghurt Dressing & Mint
Imagine a bed of couscous infused with the chermoula spice you love, then topped with honey haloumi and a refreshing veggie medley on top. Now you can stop imagining because here it is, ready for you to devour
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
2 packet
haloumi
(Contains Milk;)
1 packet
Cauliflower, Carrot & Zucchini Mix
½ sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 bag
mint
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
¾ cup
water
1 tbs
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. To a medium bowl, add haloumi and cover with water to soak. • Place cauliflower, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• When veggies have 10 minutes remaining, in a medium saucepan, heat the butter over medium-high heat. • Add chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. Add the water and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Stir through baby spinach leaves and fluff up with fork, until wilted and combined.
• While couscous is cooking, slice lemon into wedges. 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. • Reduce heat to medium. Add the honey, a good squeeze of lemon juice and a splash of water, turning to coat, 1 minute.
TIP: Cook haloumi in batches for the best results. Return haloumi pan and double the amount of honey, lemon and water, turning to coat.
• In a small bowl, combine Greek-style yoghurt and golden goddess dressing. • Divide Moroccan-spiced couscous between bowls. Top with roasted veggies and glazed haloumi. • Drizzle over yoghurt dressing. Tear over mint leaves. Serve with any remaining lemon wedges. Enjoy!