Garlic-Herb Halloumi & Veggie Couscous

Name: Garlic-Herb Halloumi & Veggie Couscous with Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 packet Halloumi; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot

with Yoghurt

Get up to $175 off

Add new worlds of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent halloumi, served with roasted veggies and couscous. it's definitely a meal to remember.

Tags:

Air Fryer Friendly

•Veggie

•Bestseller

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

1 packet

Halloumi

1 packet

Couscous

1 packet

Greek-Style Yoghurt

1 packet

baby leaves

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

Nutrition Values

Calories640 kcal

Energy (kJ)2680 kJ

Fat28.8 g

of which saturates18.9 g

Carbohydrate59.9 g

of which sugars18.3 g

Dietary Fibre8.4 g

Protein33.2 g

Sodium1750 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

•Lid

•Baking Paper

Cooking Steps

• Cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes. • Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prep veggies as above. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• Cut haloumi into 1cm-thick slices. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add haloumi, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side.

• Combine tahini and Greek-style yoghurt in a small bowl. Set aside. • Add roasted veggies and baby leaves to the couscous and stir to combine. • Divide roast veggie couscous between plates. • Top with garlic-herb haloumi. • Drizzle over tahini-yoghurt sauce to serve. Enjoy!