Golden Haloumi & Garlic-Herb Couscous
with Roasted Rainbow Veggies & Yoghurt
A medley of brightly coloured veggies and big flavours like garlic and herb spices are super filling while still feeling fresh and light. A smooth dollop of yoghurt tops off a dish whose star, really, is the golden, squeaky haloumi - it's outrageously good!
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 bunch
Baby Rainbow Carrots
1 unit
beetroot
1 unit
onion
1 block
haloumi/grill cheese
(Contains Milk; )
2 clove
garlic
1 bag
baby spinach leaves
½ sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub them clean. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the veggies are roasting, cut the haloumi into 1cm slices. Place the haloumi slices in a bowl of cold water to soak. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves.
TIP: Soaking the haloumi helps mellow out the saltiness!
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and garlic & herb seasoning (see ingredients list) and cook until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous 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.
When the veggies have 5 minutes cook time remaining, heat a medium frying pan over 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.
When the couscous is done, stir through the baby spinach and season to taste with pepper.
Divide the garlic and herb couscous between plates. Top with the roasted veggies and haloumi. Spoon over the yoghurt.
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