Golden Chicken, Halloumi & Veggie Couscous
with Slivered Almonds & Yoghurt
Say hello to your next feel-good feast! Golden, pan-seared halloumi steals the show, paired with fluffy carrot-studded couscous that’s as vibrant as it is delicious. A sprinkle of almonds adds the perfect crunch, while a dollop of creamy yoghurt ties it all together!
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
Ingredients
1
Carrot
1
Cucumber
1
Diced Chicken
1
Curry Powder
1
Vegetable Stock Powder
1
Couscous
(Contains Gluten(Wheat); )
1
baby leaves
1
Coriander
1
Greek-Style Yoghurt
(Contains Milk; )
1
Slivered Almonds
(Contains Almond; )
1
Halloumi
(Contains Milk; )
Not included in your delivery
1
olive oil
water
honey
white wine vinegar
Nutrition Values
Cooking Steps
• Grate carrot (see ingredients). Thinly slice cucumber into half-moons. • Cut halloumi into 1cm-thick slices. • In a medium bowl, combine halloumi, curry powder and a drizzle of olive oil.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 3-4 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• 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 pan from heat, then add the honey and turn to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 pan from heat, then add the honey and turn to coat. Transfer to a bowl. • Wash and dry the frying pan, then return to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate to rest.
• Add baby spinach leaves, cucumber and a drizzle of white wine vinegar and olive oil to the couscous. Season and gently toss to combine. • Divide veggie couscous between bowls. • Top with halloumi and sprinkle with slivered almonds. • Tear over coriander and top with a dollop of Greek-style yoghurt to serve. Enjoy!
TIP: Roughly chop roasted almonds if preferred. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Add baby spinach leaves, cucumber and a drizzle of white wine vinegar and olive oil to the couscous. Season and gently toss to combine. • Divide veggie couscous between bowls. • Top with chicken, halloumi and sprinkle with almonds. • Tear over coriander and top with a dollop of Greek-style yoghurt to serve. Enjoy!
TIP: Roughly chop roasted almonds if preferred.