Honey & Thyme Haloumi Couscous
with Roast Veggies & Lemon Yoghurt
There was complete mayhem when this dish hit our tasting table. With sweet honey and fragrant thyme on warm, salty haloumi, plus roasted veggies and a tasty lemony yoghurt, it disappeared from the bowl in record time. Enjoy!
This recipe is under 650kcal per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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 packet
haloumi
(Contains Milk;)
1
carrot
1
zucchini
1
sweet potato
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 bag
thyme
½
lemon
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Thinly slice carrot into half-moons. Cut zucchini and sweet potato into bite-sized chunks. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile in a medium saucepan, combine the water and vegetable stock powder 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. Fluff up with fork.
• While couscous is cooking, roughly chop baby spinach leaves. Pick thyme leaves. Zest lemon to get a generous pinch, then cut into wedges. • In a small bowl, combine Greek-style yoghurt, lemon zest and a pinch of salt and pepper.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain and pat the haloumi dry with a paper towel and add to pan. Cook until golden brown, 2 minutes each side. • Reduce heat to medium and add the honey and thyme. Cook, turning haloumi, until fragrant 1 minute.
• To the couscous, add roast veggies, spinach, a squeeze of lemon juice and a drizzle of olive oil. • Gently toss to combine and season to taste with salt and pepper.
• Divide roast veggie couscous between plates. Top with the honey and thyme haloumi. Dollop over lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!