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Moroccan-Style Haloumi

Moroccan-Style Haloumi

with Herbed Couscous Tabbouleh & Yoghurt Dressing

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Try our hearty version of tabbouleh with couscous and baby spinach as the base. When paired with Moroccan spiced haloumi (is haloumi our favourite cheese? It's almost a sure thing at this point!), it really results in something truly delicious.

Tags:Veggie
Allergens:MilkGluten

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bunch

parsley

1 block

haloumi

(ContainsMilk)

1 unit

tomato

1 bag

baby spinach leaves

1 bunch

spring onion

½ sachet

vegetable stock powder

1 packet

couscous

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

1 packet

Greek-style yoghurt

(ContainsMilk)

½ unit

lemon

1 sachet

chermoula spice blend

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

1 tbs

water (for the yoghurt)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat34.1 g
of which saturates17.9 g
Carbohydrate47 g
of which sugars9.4 g
Dietary Fibre0 g
Protein31.6 g
Cholesterol0 mg
Sodium1430 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Roughly chop the parsley leaves. Cut the haloumi lengthways into 1cm slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Finely chop the tomato. Roughly chop the baby spinach leaves. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges.

TIP: Soaking the haloumi helps mellow the saltiness!

2

Add the water (for the couscous) to a medium saucepan with the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

3

While the couscous is cooking, combine the Greek yoghurt, water (for the yoghurt) and 1/2 the parsley in a small bowl. Squeeze in lemon juice (2 tsp for 2 people / 4 tsp for 4 people) and mix well.

TIP: Feel free to add more or less lemon juice, depending on your taste.

4

Drain the haloumi and pat dry with paper towel. In a medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the haloumi and toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook until golden brown, 2 minutes each side.

TIP: Don’t worry if the spice chars slightly in the pan, it adds to the flavour!

5

In a large bowl, add the cooked couscous, tomato, baby spinach and spring onion. Toss to combine. Season to taste with salt and pepper.

TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper and taste again, keeping in mind that haloumi is salty!

6

Divide the couscous tabbouleh between bowls and top with the Moroccan-style haloumi. Drizzle over the yoghurt dressing and serve with any remaining lemon wedges. Garnish with the remaining parsley.