Lemon-thyme couscous with haloumiDecember 3, 2013
The flavours in this dish are enhanced to a level of yumminess you’ve never experienced!
Ingredients for two people
|300 ml||vegetable stock|
|1/2||mint bunch, chopped|
|2 tbs||lemon thyme|
|1||lemon, zested and juiced|
|2 tbs||olive oil|
|2||carrot,peeled & sliced into lengths|
|2||zucchini, sliced into lengths|
|225 g||haloumi, sliced|
For the couscous
Place the couscous in a bowl, boil some water and dissolve the vegetable stock according to the instructions. Pour the required amount of stock over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap, leave to sit for 5 minutes.
Fluff your couscous with a fork then combine it with the mint and thyme in a large bowl. In another small bowl combine the lemon zest and juice, honey, mustard, and olive oil and whisk. Season with salt and pepper to taste.
For the haloumi
Heat some oil in a griddle pan over a medium-high heat. Add the carrot and zucchini and cook until golden brown. Remove from the pan and add the haloumi, cooking for 1-2 minutes per side or until golden brown. Set aside.
Combine the carrot, zucchini, and the haloumi with the couscous and dress with the honey and mustard dressing. Enjoy!
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