Haloumi & Currant Couscous
with Roasted Veggies & Lemon Yoghurt
Taste the rainbow for dinner tonight with an assortment of colourful roasted veggies and a scattering of currants, all stirred through fluffy, filling couscous. Topped off with golden haloumi and this robust dinner packs a punch in all the right ways.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced pumpkin with potato, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
beetroot
½
Brown Onion
1
potato
1 clove
garlic
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
½
lemon
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1
tomato
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
1 tbs
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut beetroot into small chunks. Slice onion (see ingredients) into wedges. Cut potato into bite-sized chunks. • Place beetroot, onion and potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook the butter and garlic until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add couscous, currants 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.
• While the couscous is cooking, cut haloumi into 1cm-thick slices (you should get 3 pieces per person), then pat dry with paper towel. • Slice lemon into wedges. In a small bowl, add Greek-style yoghurt and a squeeze of lemon juice. Season, then stir to combine. Set aside.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, until golden, 2-3 minutes. • Transfer to a bowl. Meanwhile, roughly chop tomato.
• When the veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium and add the honey. Cook, turning haloumi to coat, until golden, 1 minute. Set aside. • When the veggies are done, stir the roasted veggies, tomato and toasted almonds through the couscous.
• Divide roast veggie and currant couscous between plates. Top with haloumi. • Spoon over lemon yoghurt. Serve with any remaining lemon wedges. Enjoy!