HelloHero: Spiced Halloumi & Jewel Couscous

Name: HelloHero: Spiced Halloumi & Jewel Couscous with Yoghurt & Almonds
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 butter; 1 water; 1 Carrot; Garlic; 1 Tomato; 1 baby leaves; 1 Chicken-Style Stock Powder; 1 Couscous; 1 Middle Eastern Seasoning; 1 Currants; 1 Roasted almonds; 1 Halloumi; 1 Greek-Style Yoghurt; 1 Parsley

with Yoghurt & Almonds

Get up to $175 off

Eat the tropical rainbow tonight with this vibrant collection of veggies and halloumi cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding a charred pineapple slaw, coconut sauce and a hint of nutty peanuts.

Tags:

Veggie

•Bestseller

Allergens:

Milk

•Wheat

•Almond

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

Garlic

Tomato

baby leaves

Chicken-Style Stock Powder

Couscous

Middle Eastern Seasoning

Currants

Roasted almonds

Halloumi

Greek-Style Yoghurt

Parsley

Not included in your delivery

olive oil

butter

water

Nutrition Values

Energy (kJ)3387 kJ

Calories810 kcal

Fat46.3 g

of which saturates23.6 g

Carbohydrate62.1 g

of which sugars19.7 g

Dietary Fibre9.1 g

Protein35.9 g

Sodium1767 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.

Cooking Steps

• Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants (see ingredients). Season to taste and set aside uncovered. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Grate carrot. Finely chop garlic. Roughly chop tomato and baby leaves. • Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook carrot and half the garlic, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. • Fluff up with a fork, then stir through baby leaves, tomato and currants (see ingredients). Season to taste and set aside uncovered. • In a medium bowl, place halloumi and cover with water to soak.

• While the couscous is cooking, roughly chop roasted almonds. • In a medium bowl, combine Middle Eastern spice blend, remaining garlic and a drizzle of olive oil. Add beef strips and toss to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the couscous is cooking, roughly chop roasted almonds. • Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices. • In a medium bowl, combine Middle Eastern spice blend, remaining garlic and a drizzle of olive oil. Add halloumi and toss to coat.

• Heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. ~~~~~~~~~~ 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.

• Divide currant couscous between bowls. • Top with spiced beef. Dollop with Greek-style yoghurt. • Tear over parsley and garnish with roasted almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide currant couscous between bowls. • Top with spiced halloumi. Dollop with Greek-style yoghurt. • Tear over parsley and garnish with roasted almonds to serve. Enjoy!