Taste the rainbow for dinner tonight with an assortment of colourful roasted veggies and a scattering of sweet currants, all stirred through fluffy, filling couscous. Topped off with golden haloumi and a bite of dukkah, this robust bowl packs a punch in all the right ways.
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
peeled pumpkin pieces
vegetable stock powder
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
walnuts(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion (see ingredients list) into 2cm wedges. Place the peeled & chopped pumpkin, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the veggies to size so they cook in time. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, finely chop the garlic. In a medium saucepan, add a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and vegetable stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, cut the haloumi into 1cm slices (you should get 3 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Slice the lemon into wedges. In a small bowl, combine the yoghurt and a squeeze of lemon juice. Season with salt and pepper and set aside.
TIP: Soaking the haloumi helps mellow out the saltiness!
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat and add the dukkah. Toast, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl. Roughly chop the baby spinach leaves.
TIP: Our dukkah has a slight aniseed flavour, use less if you're not a fan!
When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Just before serving, stir the roasted veggies, baby spinach and toasted dukkah through the couscous.
Divide the dukkah and veggie couscous between bowls. Top with the haloumi and toasted walnuts. Spoon over the lemon yoghurt and serve with any remaining lemon wedges.