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Herby-Honey Halloumi & Veggie Couscous
Herby-Honey Halloumi & Veggie Couscous

Herby-Honey Halloumi & Veggie Couscous

with Almonds & Yoghurt

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!

Tags:
Climate Superstar
Veggie
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

Total20 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

1 drizzle

olive oil

¾ cup

boiling water (for the couscous)

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories739 kcal
Energy (kJ)3090 kJ
Fat42 g
of which saturates20 g
Carbohydrate53.6 g
of which sugars14.7 g
Dietary Fibre5.9 g
Protein35.4 g
Sodium2070 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

Large Non-Stick Pan
Lid
Medium Saucepan

Cooking Steps

Get prepped
1

• 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. 

Cook the couscous
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. 

Cook the halloumi
3

• 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. 

Finish & serve
4

• 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!

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