Quick Herby Haloumi & Garilc Fetta-Yoghurt
with Wholemeal Couscous & Semi-Dried Tomato Salad
You won’t believe the flavour we’ve packed into this nutritionally balanced meal. The herby haloumi are glazed in a sticky caramelised onion sauce, which the fluffy wholemeal couscous happily soaks up.
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 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
haloumi
(Contains Milk;)
1 packet
caramelised onion chutney
1 packet
garlic paste
1 packet
celery
1 packet
Greek-style yoghurt
(Contains Milk;)
½ sachet
Italian herbs
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Heat a medium saucepan with a drizzle of olive oil. • Cook 1/2 the garlic paste until fragrant, 1 minute. Add the boiling water and a good pinch of salt. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered. • Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Meanwhile, roughly chop semi-dried tomatoes and baby spinach leaves. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook remaining garlic paste until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek style yoghurt until combined.
• Drain haloumi and pat dry. 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. Add caramelised onion chutney, Italian herbs (see ingredients) and a splash of water. Season to taste.
• To the couscous, add semi-dried tomatoes, spinach, celery and a drizzle of olive oil and balsamic vinegar. • Toss to combine and season to taste. • Divide wholemeal couscous salad between bowls. • Top with herby haloumi & caramelised onion chutney and garlic-fetta yoghurt to serve. Enjoy!