Golden Haloumi & Lemony Couscous
with Roast Veggies & Mint Yoghurt
Loaded with lush roast veg and zesty couscous, and brought together with a dollop of mint yoghurt, this golden-crusted haloumi dish is a delight with every bite!
This recipe is under 650kcal per serving.
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
beetroot
1
carrot
1 packet
haloumi
(Contains Milk;)
2 clove
garlic
1 bag
mint
1 bag
baby spinach leaves
½
lemon
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Cut beetroot into 1cm chunks. • Slice carrot into thin rounds. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
TIP: Betroot stays firm when cooked. It's done when you can pierce it with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. • Finely chop garlic. • Pick and finely slice mint leaves. • Roughly chop baby spinach leaves. • Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic, stirring, until fragrant, 1 minute. Transfer to a small heatproof bowl. • Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and half the mint. Season to taste, then set aside.
• To a large heatproof bowl, add couscous and vegetable stock powder. Add boiling water (3/4 cup for 2 people / 11/2 cups for 4 people). Immediately cover and leave for 5 minutes. Fluff up with a fork and set aside.
• While couscous is cooking, drain haloumi and pat dry. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning haloumi to coat. Set aside. • Gently stir the roasted veggies through the couscous, then add baby spinach and a generous squeeze of lemon juice. Stir to combine.
• Divide lemony couscous between bowls. • Top with golden haloumi. Spoon over the mint yoghurt. Drizzle over golden goddess dressing. • Garnish with remaining mint. Serve with any remaining lemon wedges. Enjoy!