Moroccan Haloumi & Roast Veggie Tagine
with Couscous & Yoghurt
This dinner should come with its own custom welcome sign because it’s beckoning us to sit down, relax and enjoy the vibrant and warm flavours of Moroccan spices, roast veggies and fluffy couscous. We accept with open mouths.
Unfortunately, this week's pistachios were in short supply, so we've replaced them with almonds. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
carrot
1
parsnip
1
Brown Onion
1 sachet
chermoula spice blend
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
haloumi/grill cheese
(Contains Milk; )
1 packet
Moroccan Curry Paste
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
20 g
butter (for the couscous)
(Contains Milk; )
¾ cup
boiling water
½ cup
water (for the sauce)
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and parsnip into bite-sized chunks. Cut onion into wedges. • Place carrot, parsnip and onion on a lined oven tray. Sprinkle with chermoula spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes.
• When the veggies have 15 minutes remaining, boil the kettle. • In a medium heatproof bowl, place couscous, vegetable stock powder and butter (for the couscous). • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• Cut haloumi into bite-sized chunks. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a plate.
• Return the frying pan to medium heat with a drizzle of olive oil. • Cook Moroccan curry paste until fragrant, 1 minute. • Stir in the water and cook until slightly thickened, 1-2 minutes.
• To the sauce, add roast veggies, haloumi, baby spinach leaves and butter (for the sauce). Stir to combine and season to taste. • Roughly chop roasted almonds.
• Divide couscous between bowls. • Top with Moroccan haloumi and roast veggie tagine. • Spoon over Greek-style yoghurt and garnish with almonds to serve. Enjoy!