Chermoula-Spiced Dory & Veggie Couscous

Name: Chermoula-Spiced Dory & Veggie Couscous with Lemony Garlic Dip, Halloumi & Almonds
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Garlic Dip; 1 packet Green beans; 1 packet Couscous; 1 packet Halloumi; 1 packet Flaked Almonds; 1 sachet Chicken-Style Stock Powder; packet baby leaves; 1 Lemon; 1 sachet Chermoula Spice Blend; 2 Radish; 1 baby kale; 280 g Smooth Dory Fillets

with Lemony Garlic Dip, Halloumi & Almonds

Get up to $175 off

Allergens:

Hvede

•Gluten

•Milk

•Amandelnoten

•Pesce

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Uova, Pesce, Latte, Mandeln, Weizen, Glutenhaltiges Getreide, Soja, Sesamsamen. )

1 packet

Green beans

1 packet

Couscous

(Contains: Hvede, Gluten; )

1 packet

Halloumi

(Contains: Milk; )

1 packet

Flaked Almonds

(Contains: Amandelnoten; )

1 sachet

Chicken-Style Stock Powder

packet

baby leaves

Lemon

1 sachet

Chermoula Spice Blend

Radish

baby kale

280 g

Smooth Dory Fillets

(Contains: Pesce; )

Nutrition Values

Calories843 kcal

Energy (kJ)3530 kJ

Fat52.3 g

of which saturates20 g

Carbohydrate44.5 g

of which sugars6.7 g

Dietary Fibre5.4 g

Protein46.3 g

Sodium2030 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.

Cooking Steps

• Boil the kettle. • Trim and halve green beans. Thinly slice cucumber into half-moons. Zest lemon to get a pinch, then slice into wedges. • Cut the halloumi into 1cm-thick slices. • In a small bowl, combine garlic dip and a squeeze of lemon juice. Set aside. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Place fish on a plate and sprinkle over chermoula spice blend on each side. Season with salt and pepper.

• Place couscous, chicken-style stock powder and lemon zest in a medium heatproof bowl. • Add the boiling water (see ingredients) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. Season and transfer to the bowl with the couscous. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook fish in batches, until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

TIP: White fish is cooked through when the centre turns from translucent to white.

• Meanwhile, to the couscous, add cucumber, baby kale, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide zesty couscous salad between bowls. • Top with chermoula dory and halloumi. Garnish with toasted almonds. • Serve with lemony garlic dip and any remaining lemon wedges. Enjoy!