Sticky Mediterranean Halloumi & Pearl Couscous

Name: Sticky Mediterranean Halloumi & Pearl Couscous with Roast Brussels Sprouts & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Brussels Sprouts; 1 Courgette; 1 Red Onion; 1 packet Pearl (Israeli) Couscous; 2 Garlic; ½ Lemon; 1 packet Halloumi; 1 sachet Mediterranean Spice Blend; 1 packet Greek-Style Yoghurt; 1 drizzle olive oil; ½ tbs honey; ¼ tsp salt

with Roast Brussels Sprouts & Garlic Yoghurt

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This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.

Tags:

Veggie

Allergens:

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

Courgette

Red Onion

1 packet

Pearl (Israeli) Couscous

Garlic

Lemon

1 packet

Halloumi

(Contains: Milk; )

1 sachet

Mediterranean Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

¼ tsp

salt

Nutrition Values

Energy (kJ)3200 kJ

Calories766 kcal

Fat34.5 g

of which saturates19.5 g

Carbohydrate72.7 g

of which sugars19.5 g

Dietary Fibre10.7 g

Protein37.6 g

Cholesterol0 mg

Sodium1710 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

•Baking Sheet with Baking Paper

•Stor kastrull

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Halve the Brussels sprouts. Slice courgette into half-moons. Slice brown onion into wedges.
Place veggies on a lined oven tray.
Drizzle with olive oil, season with salt and pepper and toss to coat.
Arrange brussels sprouts cut-side down and roast until tender, 20-25 minutes. Allow to cool slightly.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat.
Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
Carefully half-fill the saucepan with boiling water, then add a generous pinch of salt.
Simmer, uncovered, until tender, 14-16 minutes.
Drain, rinse, transfer to a large bowl, drizzle with olive oil and set aside.

While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges.
Place your hand flat on top of halloumi and slice through horizontally to make two thin steaks.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook halloumi until golden brown, 1-2 minutes each side
Remove pan from heat, and add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning halloumi to coat.

In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season.
To bowl with pearl couscous, add roasted veggies, the salt and a generous squeeze of lemon juice, tossing to combine.

Divide pearl couscous salad between bowls. Top with honey glazed Mediterannean halloumi and glaze from the pan. Drizzle over garlic yoghurt.
Serve with any remaining lemon wedges. Enjoy!