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Moroccan Spiced Haloumi & Herbed Couscous

Moroccan Spiced Haloumi & Herbed Couscous

with Roasted Veggies & Yoghurt

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Adding texture to your meal is an instant way to supercharge the flavour. With our Souk Market spice blend coating gooey haloumi and lightly charred edges on your roasted veggies, this is a dinner to remember.

Allergens:GlutenMilk

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 unit

red onion

1 unit

tomato

1 sachet

lemon pepper spice blend

1 packet

couscous

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

1 cube

vegetable stock powder

1 block

haloumi

(ContainsMilk)

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

1 bunch

parsley

1 unit

carrot

1 sachet

souk market spice blend

1 unit

capsicum

Not included in your delivery

olive oil

1 tsp

honey

4 tsp

plain flour

(ContainsGluten)

¾ cup

water (for the couscous)

1 tsp

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2850 kJ
Fat32 g
of which saturates16.4 g
Carbohydrate61 g
of which sugars20.4 g
Dietary Fibre0 g
Protein32 g
Cholesterol0 mg
Sodium1490 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Medium Pan
Small Bowl
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm batons. Finely chop the tomato. Place the onion, capsicum and carrot on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the lemon pepper spice blend. Toss to coat, then roast until tender and lightly browned, 15-18 minutes.

2

Cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

3

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

4

While the couscous is cooking, drain the haloumi and pat dry with paper towel. Combine the Souk Market spice blend and plain flour on a plate. Drizzle the haloumi with olive oil and press into the spice mixture to coat all over. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the haloumi until golden brown, 2 minutes on each side.

5

Pick and finely chop the mint and parsley leaves. Add the tomato, mint and 1/2 the parsley to the saucepan with the couscous and stir to combine. In a small bowl, combine the Greek yoghurt, the water (for the dressing) and honey.

6

Divide the herbed couscous, lemon pepper veggies and spiced haloumi between bowls. Drizzle over the yoghurt dressing and garnish with the remaining parsley.