Pomegranate-Glazed Haloumi & Israeli Couscous
with Roasted Eggplant & Cauliflower
There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and cooling yoghurt, it disappeared from the bowl in record time. Enjoy!
This recipe is under 650kcal per serving.
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 portion
cauliflower
1
eggplant
1 sachet
chermoula spice blend
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 bag
baby kale
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut eggplant into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with chermoula spice blend. Season with salt and pepper. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• While veggies are roasting, cut haloumi into 1cm thick slices. • Boil the kettle.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and transfer to a large bowl with a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last 1 minute of cook time, add pomegranate molasses and cook, turning the haloumi to coat.
• Add roasted veggies and baby kale to the bowl of couscous. Toss to combine.
• Divide roast veggie Israeli couscous between plates. Top with pomegranate-glazed haloumi. • Serve with Greek-style yoghurt. Enjoy!