Double Haloumi & Fluffy Veggie Couscous
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Double Haloumi & Fluffy Veggie Couscous

Double Haloumi & Fluffy Veggie Couscous

with Roasted Almonds & Yoghurt

Wipe up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and capsicum and it will look and taste like you’ve been cooking for hours.

Tags:
Climate Superstar
Quick Prep
Quick
Allergens:
Almond
Gluten
Milk

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 Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

courgette

½

lemon

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

couscous

(Contains Gluten; )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

2 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

Garlic & Herb Seasoning

1 bag

parsley

1 packet

pomegranate molasses

(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

¾ cup

water

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Nutrition Values

Energy (kJ)4468 kJ
Fat61.2 g
of which saturates35.4 g
Carbohydrate69 g
of which sugars22.8 g
Protein59.2 g
Sodium3376 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

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Grate the carrot. Thinly slice courgette into half-moons. Cut lemon in wedges. Roughly chop roasted almonds.

2
2

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, 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.

3
3

• Meanwhile, cut haloumi into 1cm-thick slices. • In a large bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches, until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove from heat, then add pomegranate molasses and turn to coat.

4
4

• To the couscous, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season and stir to combine. • Divide veggie couscous between bowls. Top with haloumi and sprinkle with roasted almonds. • Tear over parsley. Serve with Greek-style yoghurt and any remaining lemon wedges. Enjoy!