Haloumi & Dukkah Couscous
with Roasted Veggies & Lemon Yoghurt Drizzle
Taste the rainbow for dinner tonight with an assortment of colourful roasted veggies and a scattering of sweet currants, all stirred through fluffy, filling couscous. Topped off with golden haloumi and nutty dukkah, this robust bowl packs a punch in all the right ways.
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
1
beetroot
½
onion
1 packet
peeled pumpkin pieces
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 sachet
dukkah
(Contains Sesame; )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
haloumi/grill cheese
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot into small chunks. Slice the red onion (see ingredients) into wedges. Place the peeled & chopped pumpkin, beetroot and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 25-30 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic. In a medium saucepan, add a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add the 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 the haloumi into 1cm slices (you should get 3 pieces per person), then pat dry with paper towel. Slice the lemon into wedges. In a small bowl, add the Greek-style yoghurt and a squeeze of lemon juice. Season and stir to combine. Set aside.
Heat a medium frying pan over a medium-high heat. Toast the dukkah, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl. Roughly chop the baby spinach leaves.
When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Meanwhile, stir the roasted veggies, baby spinach and toasted dukkah through the couscous.
Divide the dukkah and roast veggie couscous between bowls. Top with the haloumi. Spoon over the lemon yoghurt and serve with any remaining lemon wedges.