Mediterranean Haloumi & Zesty Couscous
with Roast Veggies & Parsley Yoghurt
A medley of brightly coloured veggies and big flavours like garlic and herb spices are super filling while still feeling fresh and light. A smooth dollop of yoghurt tops off a dish whose star really is the golden, gooey haloumi - it's outrageously good!
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
Ingredients
1 portion
cauliflower
1
capsicum
1 sachet
Garlic & Herb Seasoning
1 packet
haloumi/grill cheese
(Contains Milk; )
2 clove
garlic
1 bag
parsley
1 bag
baby spinach leaves
½
lemon
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Slice the capsicum. • Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a good pinch of salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, cut haloumi into 1cm-thick slices. Finely chop garlic. Roughly chop parsley and baby spinach leaves. Zest lemon to get a generous pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl and allow to cool for 5 minutes. • Add Greek-style yoghurt to garlic oil mixture and stir to combine. Add half the parsley and season to taste with salt and pepper. Set aside.
• In a medium saucepan, add the water and vegetable stock powder, stir to combine and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork. • When the roasted veggies are done, toss them through the couscous. Add baby spinach, lemon zest and a generous squeeze of lemon juice to the couscous. Season, stir to combine and cover to keep warm.
• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi, until golden brown, 1-2 minutes each side. • Remove the pan from heat, then add pomegranate molasses and toss haloumi to coat.
• Divide zesty veggie couscous between bowls, then top with haloumi. • Spoon over parsley yoghurt. Sprinkle over toasted almonds. • Garnish with remaining parsley and serve with any remaining lemon wedges. Enjoy!