Double Honey-Lemon Halloumi & Jewelled Couscous

Name: Double Honey-Lemon Halloumi & Jewelled Couscous with Garden Salad & Herby Mayo
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 sachet Vegetable Stock Powder; 1 sachet Dried oregano; 1 packet Halloumi; 1 Carrot; 1 packet Couscous; 1 Lemon; 1 packet Mixed Salad Leaves; 1 packet Currants; 2 Radish; 1 packet Leek

with Garden Salad & Herby Mayo

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Halloumi is truly the king of cheeses, don’t you think? Salty, squeaky and pan-fried to golden deliciousness, it’s always a winner. Tonight, we’re adding lemon and honey for sweet and tangy goodness. And for something extra special, we’ll serve it alongside a bejewelled couscous, with vibrant carrot and sweet currants speckled throughout.

Tags:

Veggie

Allergens:

Eggs

•Soy

•Milk

•Wheat

•Gluten

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Vegetable Stock Powder

1 sachet

Dried oregano

1 packet

Halloumi

(Contains: Milk; )

Carrot

1 packet

Couscous

(Contains: Wheat, Gluten; )

Lemon

1 packet

Mixed Salad Leaves

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat. )

Radish

1 packet

Leek

Nutrition Values

Energy (kJ)2980 kJ

Calories713 kcal

Fat43 g

of which saturates19.3 g

Carbohydrate48.2 g

of which sugars12.8 g

Dietary Fibre6.7 g

Protein30.1 g

Cholesterol0 mg

Sodium1470 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

•Lid

•Medium Saucepan

Cooking Steps

PDF

• Grate carrot (see ingredients). Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. Cut halloumi into 1cm slices. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous and currants, 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, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded).

• While halloumi is cooking, in a large bowl, combine radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with lemony halloumi. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!