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Haloumi & Dukkah Couscous Bowl

Haloumi & Dukkah Couscous Bowl

with Sweet Roasted Veggies & Lemon Yoghurt Drizzle

Vegetarian
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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.

Tags:Veggie
Allergens:GlutenMilkTree NutsSesame

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

beetroot

½ unit

onion

1 packet

peeled pumpkin pieces

1 clove

garlic

½ sachet

vegetable stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

currants

1 block

haloumi/grill cheese

(ContainsMilk)

½ unit

lemon

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

walnuts

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

1 sachet

dukkah

(ContainsSesame)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3270 kJ
Fat39.5 g
of which saturates18.2 g
Carbohydrate66.5 g
of which sugars24.6 g
Dietary Fibre0 g
Protein37.2 g
Cholesterol0 mg
Sodium1590 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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!

5

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.

6

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.