Dutch Carrots, Haloumi & Pearl Couscous Salad
with Fetta Yoghurt & Golden Dressing
This bountiful bowl comes loaded with delicious couscous, haloumi, tender Dutch carrots, Greek-style fetta yoghurt and crunchy flaked almonds. You’ve got texture, flavour and crunch in every bite!
This recipe is under 650kcal per serving.
We’ve replaced the pearl couscous in this recipe with couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 bunch
Dutch Carrots
½ sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
2
Red Radish
1 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
spinach & rocket mix
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
haloumi
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
¾ cup
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Trim green tops from Dutch carrots and scrub carrots clean. To a medium bowl, add haloumi and cover with water to soak. • Place carrots on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil and toss to coat. • Roast until golden and tender, 20-25 minutes. Remove from the oven, drizzle over the honey and toss to coat.
• Meanwhile, in a medium saucepan, 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. Fluff up with a fork.
• While the couscous is cooking, thinly red slice radish. • Finely chop garlic.
• To a small heatproof bowl, add the garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. • Add Greek-style yoghurt and fetta cubes to garlic oil mixture and mash. Season to taste.
• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Return frying pan medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Just before serving, in a large bowl, combine pearl couscous, radish, spinach & rocket mix, golden goddess dressing and a drizzle of vinegar and olive oil. Season to taste.
• Divide pearl couscous salad between bowls. • Top with roast Dutch carrots, haloumi and fetta yoghurt. • Garnish with flaked almonds to serve. Enjoy!