Honey-Glazed Halloumi & Roast Veggie Couscous

Name: Honey-Glazed Halloumi & Roast Veggie Couscous with Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 packet Couscous; 1 packet Mint; 1 packet Halloumi; 1 packet Greek-Style Yoghurt; 1 Courgette; 1 Carrot; 1 drizzle olive oil; 10 g butter; ¾ cup water (for the couscous); 1 tsp honey; 1 drizzle white wine vinegar

with Mint Yoghurt

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We’ve uncovered a real pearl for tonight’s dinner treat, a halloumi coated in sweet honey on a cloud of couscous. This bowl will be a real stunner with a dollop of mint yoghurt to freshen up. What a find!

We’ve replaced the white turnip in this recipe with courgette due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

•Dietitian Approved

Allergens:

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

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

Red Onion

1 packet

Couscous

1 packet

Mint

1 packet

Halloumi

1 packet

Greek-Style Yoghurt

Courgette

Carrot

Not included in your delivery

1 drizzle

olive oil

10 g

butter

¾ cup

water (for the couscous)

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Calories686 kcal

Energy (kJ)2870 kJ

Fat37.7 g

of which saturates22.4 g

Carbohydrate54.2 g

of which sugars14.3 g

Dietary Fibre6.2 g

Protein32.3 g

Sodium1340 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

•Lid

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and turnip into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, pick and thinly slice mint leaves. Finely chop garlic. Cut halloumi into 1cm-thick slices.

• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. Set aside.

• When the veggies have 15 minutes remaining, heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook the butter, garlic and vegetable stock powder (see ingredients) and the water, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add couscous and stir to combine • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat and add the honey, turning halloumi to coat. TIP: Patting the skin dry helps it crisp up in the pan!

• Add the roast veggies and a drizzle of white wine vinegar to couscous and toss to combine. Season. • Divide spiced couscous and roasted veggies between bowls. Top with honey-glazed halloumi. • Dollop with herby yoghurt. Enjoy!