Whip up a halloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the halloumi and toss the couscous with some carrot and courgette - it will look and taste like you’ve been cooking for hours!
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
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Powder
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk; )
1 packet
Parsley
1
Carrot
1
Courgette
1 drizzle
olive oil
¾ cup
boiling water (for the couscous)
1 tsp
honey
1 drizzle
white wine vinegar
• Grate carrot.
• Thinly slice courgette into half-moons.
• Heat a large frying pan over medium-high heat. Toast slivered almonds,
tossing, until golden, 2-3 minutes. Transfer to a bowl.
• 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.
• Meanwhile, cut halloumi into 1cm-thick slices.
• In a medium bowl, combine halloumi, garlic & herb seasoning and a
drizzle of olive oil.
• Return the 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.
• Add baby leaves and a drizzle of white wine vinegar and olive oil to the
couscous. Season to taste and gently toss to combine.
• Divide veggie couscous between bowls.
• Top with herby-honey halloumi and sprinkle with almonds.
• Tear over parsley and dollop over Greek-style yoghurt to serve. Enjoy!