Honey-Glazed Haloumi Couscous
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Honey-Glazed Haloumi Couscous

Honey-Glazed Haloumi Couscous

with Roast Veggies & Basil Pesto

Indulge your taste buds with a tantalizing dish of honey-glazed haloumi nestled atop a bed of fluffy couscous and perfectly roasted veggies. The vibrant flavors are elevated with the addition of basil pesto, creating a harmonious and satisfying culinary experience.

Tags:
Veggie
Climate Superstar
Allergens:
Milk
Almond
Cashew
Pine Nut
Walnut
Gluten

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1

carrot

½

Onion

1 sachet

Garlic & Herb Seasoning

1 packet

haloumi/grill cheese

(Contains Milk; )

1 packet

basil pesto

(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )

1 bag

baby spinach leaves

1 packet

Israeli couscous

(Contains Gluten; )

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)3305 kJ
Fat46.5 g
of which saturates19.8 g
Carbohydrate59.5 g
of which sugars13.7 g
Protein34.1 g
Sodium1647 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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 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.

3
3

• Cut haloumi into 1cm slices. • 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 pan from heat, add the honey and turn haloumi to coat.

4
4

• Add the roasted veggies to the Israeli couscous, along with basil pesto and baby spinach leaves. Stir to combine. • Divide Mediterranean couscous between bowls. Top with honey-glazed haloumi. Enjoy!