Chermoula Halloumi & Veggie Couscous

Name: Chermoula Halloumi & Veggie Couscous with Garlic Dip & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet couscous; 1 sachet Chicken-Style Stock Powder; ¾ cup boiling water; 1 Capsicum; 1 Tomato; 1 packet Flaked Almonds; 1 sachet Chermoula Spice Blend; 1 packet Halloumi; 1 packet Baby Leaves; 1 packet Garlic Dip

with Garlic Dip & Flaked Almonds

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There's couscous, and then there's veggie couscous. The key here is to cook it to fluffy perfection, then take it to another level by bringing it together with fresh elements like capsicum and tomato. It serves as the perfect bed for juicy, spiced halloumi.

Tags:

Veggie

Allergens:

Gluten(Wheat)

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

couscous

(Contains: Gluten(Wheat); )

1 sachet

Chicken-Style Stock Powder

Capsicum

Tomato

1 packet

Flaked Almonds

(Contains: Almond; )

1 sachet

Chermoula Spice Blend

1 packet

Halloumi

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

Not included in your delivery

olive oil

¾ cup

boiling water

Nutrition Values

Energy (kJ)3466 kJ

Calories828 kcal

Fat54 g

of which saturates21.9 g

Carbohydrate50.5 g

of which sugars11.6 g

Dietary Fibre6.7 g

Protein34.8 g

Sodium2258 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Place couscous and chicken-style stock powder in a medium bowl. • Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside. • In a medium bowl, place haloumi and cover with water to soak.

• Meanwhile, roughly chop capsicum and tomato. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add haloumi and turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Add capsicum, tomato, baby spinach leaves to cooked couscous. Drizzle with olive oil and season to taste. Mix well.

• Divide veggie couscous between bowls and top with chermoula haloumi. • Garnish with toasted flaked almonds. Serve with a dollop of garlic dip. Enjoy!