Herby Tomato Halloumi & Brussels Sprout Couscous

Name: Herby Tomato Halloumi & Brussels Sprout Couscous with Broccoli Florets & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Brussels Sprouts; 1 packet Broccoli Florets; 1 packet Roasted almonds; 1 packet Greek-Style Yoghurt; 1 packet Rocket leaves; 1 packet Halloumi; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 sachet Tomato & Herb Seasoning; 1 drizzle olive oil; ¾ cup Boiling water

with Broccoli Florets & Yoghurt

Get up to $175 off

Brussels Sprouts - it’s a Brassica-palooza! The perfect addition to your winter meals, these green buds may be small, but they’re packed full of flavour once roasted or sautéed. It doesn’t stop there though, Brussels sprouts don’t just bring the flavour, they’re also high in fibre, antioxidants and vitamin C and K.

Allergens:

Almond

•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

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

1 packet

Broccoli Florets

1 packet

Roasted almonds

1 packet

Greek-Style Yoghurt

1 packet

Rocket leaves

1 packet

Halloumi

1 sachet

Chicken-Style Stock Powder

Lemon

1 sachet

Tomato & Herb Seasoning

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

Nutrition Values

Calories594 kcal

Energy (kJ)2490 kJ

Fat40.1 g

of which saturates20 g

Carbohydrate17.7 g

of which sugars11.9 g

Dietary Fibre9 g

Protein35.5 g

Sodium1980 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.

Cooking Steps

• Boil the kettle. To a large bowl, add couscous and chicken-style stock powder. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.

• Meanwhile, thinly slice Brussels sprouts. Slice lemon into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook sprouts, tossing, until tender, 3-4 minutes. Transfer to the bowl with the couscous.

• Cut haloumi into 1cm slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Add tomato & herb seasoning and cook, until fragrant, 1 minute. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side.

• To bowl with couscous, add sprouts, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste. • Divide Brussels sprout couscous between bowls. Top with halloumi and herby green beans. Dollop over Greek-style yoghurt. Sprinkle over roasted almonds and serve with any remaining lemon wedges. Enjoy!