Mediterranean Chorizo, Halloumi & Couscous
with Capsicum, Balsamic Rocket & Feta
Tonight’s pearl couscous is packed with smokey, comforting Mediterranean flavours like chorizo and capsicum. It’s hearty and cosy - all it needs is a sprinkle of crumbly feta to round out the perfect meal!
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
½ packet
Mild Chorizo
1
capsicum
1
carrot
1 stalk
celery
½ packet
Pearl (Israeli) Couscous
(Contains Gluten; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 sachet
Herb & Mushroom Seasoning
1 packet
Rocket leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Halloumi
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
brown sugar
15 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop mild chorizo (see ingredients) and capsicum. • Grate carrot. • Finely chop celery. • Cut halloumi into 1cm-thick slices.
• 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 saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• Meanwhile, heat a large frying pan over a high heat with a drizzle of olive oil. • When oil is hot, cook chorizo and capsicum until browned, 3-4 minutes. Add carrot and celery and cook until tender, 3-4 minutes. • Add halloumi until golden brown, 1-2 minutes each side. • Add garlic paste, tomato paste and herb & mushroom seasoning to the pan and cook until fragrant, 1 minute. • Add water and brown sugar and bring to a boil. Reduce heat to medium and simmer until slightly reduced, 3-4 minutes. Add pearl couscous and butter, stirring to coat, 1 minute. Remove pan from heat and season to taste.
• Meanwhile, combine rocket leaves, a drizzle of balsamic vinegar and olive oil in a large bowl. • Divide Mediterranean chorizo, halloumi and veggie couscous between bowls. • Top with dressed salad leaves. Crumble over feta to garnish. Enjoy!