Double Honey-Lemon Halloumi & Jewelled Couscous
with Garden Salad & Herby Mayo
Halloumi is truly the king of cheeses, don’t you think? Salty, squeaky and pan-fried to golden deliciousness, it’s always a winner. Tonight, we’re adding lemon and honey for sweet and tangy goodness. And for something extra special, we’ll serve it alongside a bejewelled couscous, with vibrant carrot and sweet currants speckled throughout.
We’ve replaced the radish in this recipe with tomato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
½
carrot
1
tomato
½
lemon
2 packet
Halloumi
(Contains Milk; )
½ sachet
dried oregano
1 sachet
Vegetable Stock Powder
1 packet
Couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
honey
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. Cut halloumi into 1cm slices. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Meanwhile, 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 from heat, and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes (cook in batches if your pan is getting crowded).
• While halloumi is cooking, in a large bowl, combine radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with lemony halloumi. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!