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Honey-Sesame Feta & Couscous Bowl

Honey-Sesame Feta & Couscous Bowl

with Roasted Veggies

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A medley of brightly coloured veggies and big flavours like garlic and herb spices are super filling while still feeling fresh and light. A drizzle of sweet honey tops off a dish whose star, really, is the punchy, crumbly feta - it's outrageously good!

Unfortunately, this week's orange kumara was in short supply, so we've replaced it with red kumara. Don't worry, the recipe will be just as delicious!

Tags:Veggie
Allergens:MilkGlutenSesame

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

kumara

1

capsicum

1

courgette

½

lemon

1 bunch

oregano

2 block

feta cheese

(ContainsMilk)

1 sachet

garlic & herb seasoning

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

sesame seeds

(ContainsSesameMay be presentPeanuts, Tree Nuts, Milk, Soy, Gluten)

1 bag

spinach & rocket mix

Not included in your delivery

olive oil

¾ cup

water

1 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3072 kJ
Fat33.3 g
of which saturates16.7 g
Carbohydrate73.2 g
of which sugars22.4 g
Dietary Fiber0 g
Protein33 g
Cholesterol0 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the red kumara (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Slice the courgette into 1cm rounds. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

2

While the veggies are roasting, zest the lemon to get a pinch, then slice in half. Pick the oregano leaves. Slice the feta into thirds so you get 3 pieces per person. In a small bowl, combine a generous squeeze of lemon juice, the lemon zest and olive oil (2 tbs for 2 people / 1/4 cup for 4 people), then season with salt and pepper. Set aside.

3

In a medium saucepan, add the water and garlic & herb seasoning and bring to the boil. Add the couscous, then stir to combine. Cover with a lid and remove from the heat, then leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

4

When the veggies have 5 minutes cook time remaining, heat a large frying pan over a medium heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Add the honey and oregano, then stir to combine. Carefully add the feta and cook, turning half-way through, until just softened and coated in the honey mixture, 1-2 minutes.

5

Add the roasted veggies, spinach & rocket mix and the lemon dressing to the cooked couscous. Gently toss to coat and season to taste.

6

Divide the roasted veggie couscous between bowls. Top with the honey-sesame feta and spoon over any remaining sauce.