Honey-Glazed Halloumi & Pearl Couscous
with Roast Veggies & Basil Pesto
Indulge your taste buds with a tantalizing dish of honey-glazed halloumi nestled atop a bed of fluffy couscous and perfectly roasted veggies. The vibrant flavours are elevated with the addition of basil pesto, creating a harmonious and satisfying culinary experience.
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
carrot
½
Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 packet
Halloumi
(Contains Milk; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges.• Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain couscous and return to the pan with a drizzle of olive oil.
• Cut halloumi into 1cm slices. • 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 pan from heat, then add the honey, turning halloumi to coat.
• Add the roasted veggies to the pearl couscous, along with plant-based basil pesto and baby leaves. Stir to combine. • Divide pearl couscous between bowls. • Top with honey-glazed halloumi to serve. Enjoy!