Honey-Lemon Halloumi & Jewelled Couscous

Name: Honey-Lemon Halloumi & Jewelled Couscous with Garden Salad & Herby Mayo
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Dill & Parsley Mayonnaise; 1 sachet Vegetable Stock Powder; 1 sachet Dried oregano; 1 packet Halloumi; 1 Carrot; 1 packet Couscous; 1 Lemon; 1 packet Mixed Salad Leaves; 1 packet Currants; 2 Radish

with Garden Salad & Herby Mayo

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Halloumi is truly the king of cheeses, don’t you think? Salty, squeaky and pan-fried to golden deliciousness, it’s always a winner. Tonight, we’re adding lemon and honey for sweet and tangy goodness. And for something extra special, we’ll serve it alongside a bejewelled couscous, with vibrant carrot and sweet currants speckled throughout.

We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

Eggs

•Soy

•Milk

•Wheat

•Gluten

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

Vegetable Stock Powder

1 sachet

Dried oregano

1 packet

Halloumi

(Contains: Milk; )

Carrot

1 packet

Couscous

(Contains: Wheat, Gluten; )

Lemon

1 packet

Mixed Salad Leaves

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat. )

Radish

Nutrition Values

Calories699 kcal

Energy (kJ)2930 kJ

Fat42.9 g

of which saturates19.3 g

Carbohydrate46.2 g

of which sugars10.8 g

Dietary Fibre5.2 g

Protein29.6 g

Sodium1470 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

Cooking Steps

• Grate carrot (see ingredients). • Thinly slice tomato into wedges. • Zest lemon to get a pinch, then slice into wedges. • Cut halloumi into 1cm slices. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until softened, 2-3 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove from heat, then add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes.

• While halloumi is cooking, in a large bowl, combine tomato, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with honey-lemon halloumi. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!