Golden Halloumi & Veggie Couscous

Name: Golden Halloumi & Veggie Couscous with Slivered Almonds & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Vegetable Stock Powder; 1 sachet Coriander; 1 packet Slivered Almonds; 1 packet Couscous; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 sachet Curry Powder; 1 packet baby leaves; 1 packet Halloumi; 1 Carrot

with Slivered Almonds & Yoghurt

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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!

Allergens:

Almond

•Wheat

•Gluten

•Milk

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 sachet

Coriander

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Couscous

(Contains: Wheat, Gluten; )

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Curry Powder

1 packet

baby leaves

1 packet

Halloumi

(Contains: Milk; )

Carrot

Nutrition Values

Calories663 kcal

Energy (kJ)2770 kJ

Fat37.2 g

of which saturates19.3 g

Carbohydrate46.3 g

of which sugars8.5 g

Dietary Fibre5.6 g

Protein34.3 g

Sodium1380 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

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. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.

• 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.

• Return frying pan to medium-high heat, with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and turn to coat.

• To the couscous, add baby leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season and gently toss to combine. • Divide veggie couscous between bowls. • Top with golden halloumi and sprinkle with toasted almonds. • Tear over coriander and top with a dollop of Greek-style yoghurt to serve. Enjoy!