Oregano Haloumi
with Roast Veggie Couscous & Garlic Yoghurt
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of super creamy garlic yoghurt!
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
Zucchini
1
Haloumi
(Contains Milk;)
1
Snacking Tomatoes
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1
Garlic
1
Everything Garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1
Dried Oregano
1
Greek-Style Yoghurt
(Contains Milk;)
1
Kale
Not included in your delivery
olive oil
balsamic vinegar
water
honey
Nutritional Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut zucchini into rounds. Cut haloumi into 1cm thick slices. • In a medium bowl, add haloumi and cover with water. • Place zucchini and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender blistered, 20-25 minutes.
• Meanwhile, in a large saucepan, add 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. Fluff up with fork.
• Meanwhile, finely chop garlic. • In a small bowl, combine the honey, a splash of hot water and dried oregano (see ingredients). • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Drain haloumi and pat dry. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium. Add honey glaze, turning to coat until fragrant, 1-2 minutes.
• Meanwhile, to the pan with couscous, add roasted veggies, baby spinach leaves and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie couscous between bowls. Top with oregano haloumi. • Dollop garlic yoghurt and sprinkle over everything garnish to serve. Enjoy!