Pomegranate-Glazed Haloumi & Israeli Couscous
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Pomegranate-Glazed Haloumi & Israeli Couscous

Pomegranate-Glazed Haloumi & Israeli Couscous

with Roasted Eggplant & Cauliflower

There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and a cooling yoghurt, it disappeared from the bowl in record time. Enjoy!

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Veggie
Over 30g protein
Allergens:
Milk
Gluten

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

eggplant

1 sachet

chermoula spice blend

1 packet

haloumi/grill cheese

(Contains Milk; )

1 sachet

vegetable stock powder

1 packet

pomegranate molasses

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

1 bag

baby kale

1 packet

Israeli couscous

(Contains Gluten; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)2674 kJ
Fat29.4 g
of which saturates18.1 g
Carbohydrate57.8 g
of which sugars19.1 g
Protein34.8 g
Sodium1942 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

Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut eggplant into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with chermoula spice blend. Season with salt and pepper. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

2
2

• While veggies are roasting, boil the kettle. • Cut haloumi into 1cm-thick slices.

3
3

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a drizzle of olive oil. Transfer to a large bowl.

4
4

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last minute of cook time, add pomegranate molasses and cook, turning the haloumi to coat.

5
5

• Add roasted veggies and baby kale to the bowl of couscous. Toss to combine.

6
6

• Cut pomegranate-glazed haloumi into cubes (if preferred). • Divide roast veggie Israeli couscous between bowls. Top with glazed haloumi. • Serve with Greek-style yoghurt. Enjoy!