Double Pomegranate-Glazed Haloumi & Israeli Couscous

Name: Double Pomegranate-Glazed Haloumi & Israeli Couscous with Roasted Eggplant & Cauliflower
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Greek-Style Yoghurt; 1 Eggplant; 1 sachet Turkish Sumac Seasoning; 2 packet Halloumi; 1 packet Pearl (Israeli) Couscous; packet baby leaves; 1 Cauliflower; 1 sachet Chermoula Spice Blend; 1 baby kale; 1 drizzle olive oil

with Roasted Eggplant & Cauliflower

Get up to $175 off

There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and cooling yoghurt, it disappeared from the bowl in record time. Enjoy!

Allergens:

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

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Eggplant

1 sachet

Turkish Sumac Seasoning

2 packet

Halloumi

(Contains: Milk; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

packet

baby leaves

Cauliflower

1 sachet

Chermoula Spice Blend

baby kale

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories934 kcal

Energy (kJ)3910 kJ

Fat55.7 g

of which saturates36.9 g

Carbohydrate49.3 g

of which sugars12.5 g

Dietary Fibre8.2 g

Protein55.7 g

Sodium2830 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

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut eggplant into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with chermoula spice blend. Season with salt and pepper. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• While veggies are roasting, cut haloumi into 1cm-thick slices. • Boil the kettle.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and transfer to a large bowl with a drizzle of olive oil.

• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi in batches until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • In the last minute of cook time, add pomegranate molasses and cook, turning the haloumi to coat.