Grilled Honey Haloumi & Yoghurt
with Carrot, Capsicum & Herbed Couscous
Wipe up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and capsicum and it will look and taste like you’ve been cooking for hours.
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
1
carrot
1
capsicum
½
lemon
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
mint
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
¾ cup
water
Nutrition Values
Utensils
Instructions
• Grate the carrot. Finely chop capsicum. Cut lemon in wedges.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and capsicum, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove from heat, then add the honey and turn haloumi to coat.
• To the couscous, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Tear over mint leaves. Season and toss to combine. • Divide carrot, capsicum and herbed couscous between bowls. Top with honey haloumi and sprinkle with roasted almonds. • Serve with Greek-style yoghurt and any remaining lemon wedges. Enjoy!