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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 a mildly spiced coating on your haloumi plus lightly charred edges on your roast veggies, this is a dinner to remember.

Allergens:WheatMilkRoyal Jelly, Bee Pollen, Propolis
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

red onion

1 unit

courgette

1 unit

tomato

1 unit

lemon

1 sachet

lemon pepper spice blend

1 packet

couscous

(ContainsWheatMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)

1 cube

vegetable stock

1 block

haloumi

(ContainsMilk)

1 bunch

mint

1 packet

Greek yoghurt

(ContainsMilk)

1 bunch

parsley

1 unit

carrot

1 sachet

souk market spice blend

(May be presentGluten)

Not included in your delivery

olive oil

1 tsp

honey

(ContainsRoyal Jelly, Bee Pollen, Propolis)

1 tbs

plain flour

(ContainsWheat)

¾ cup

water

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2850 kJ
Fat32 g
of which saturates16.4 g
Carbohydrate61 g
of which sugars20.4 g
Protein32 g
Sodium1490 mg
Utensils
Utensils
Chopping board
Knife
Zester
Medium Pan
Small Bowl
Baking Tray
Baking Paper
Lid
Fork
Plate
Large Non-Stick Pan
InstructionsPDF
Instructions
Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the courgette into 2cm chunks. Cut the carrot (unpeeled) into 1cm batons. Finely chop the tomato. Zest the lemon to get a pinch. Cut the haloumi into 1cm slices. Place the haloumi slices in a small bowl of cold water and set aside to soak. TIP: Soaking the haloumi helps mellow out the saltiness!

Roast the veggies
Roast the veggies
2

Place the red onion, courgette 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 and roast for 15-18 minutes, or until tender and lightly browned.

Cook the pearl couscous
Cook the pearl couscous
3

While the veggies are roasting, bring the water 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 for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered.

Cook the haloumi
Cook the haloumi
4

While the couscous is cooking, pat the haloumi dry with paper towel. Place the Souk Market spice blend and plain flour on a small 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 for 2 minutes on each side, or until golden brown.

Finish the couscous
Finish the couscous
5

Pick and finely chop the mint and parsley leaves. Add the tomato, lemon zest, mint and 1/2 the parsley to the saucepan with the couscous and stir through to combine. In a small bowl, combine the Greek yoghurt, honey and a good squeeze of lemon juice. Cut the remaining lemon into wedges. TIP: Add more or less lemon juice to taste!

Serve up
Serve up
6

Divide the herbed couscous, roasted veggies and haloumi between bowls. Spoon over the yoghurt dressing and garnish with the remaining parsley. Serve with lemon wedges.