A hearty dish with a perfect balance of savoury and sweet.
Cals 487 · Prot 14 · Carbs 105 · Fat 2
Vegetarian
Family Friendly
30 min
A hearty dish with a perfect balance of savoury and sweet.
Cals 487 · Prot 14 · Carbs 105 · Fat 2
Vegetarian
Family Friendly
Ingredients
Veggies
Carrot
1 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Olive oil
1 Tbsp
Couscous
Brown onion
1 Piece
Garlic cloves
2 Pieces
Olive oil
1 Tbsp
Couscous
10*11*
150 Grams
Water
300 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Pomegranate
1 Piece
Fresh parsley
20 Grams
To Serve
Halloumi
4*
250 Grams
Olive oil
1 Tbsp
Lemon
1 Piece
Allergens
*10 Wheat, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2038 / 487
Fats (g)
2.4
of which saturated (g)
0.2
Carbohydrates (g)
105
of which sugars (g)
26.3
Fibers (g)
15.7
Proteins (g)
14.4
Salt (g)
0.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veggies
Preheat the oven to 240°C. Peel and cut carrots to coins. Cut peppers to chunks. Place on a roasting dish or on an oven tin lined with baking paper. Coat with olive oil and roast in 240°C oven for about 25 minutes.
2 Fry onions
Meanwhile, peel and cut onions to thin rings. Peel and mince garlic cloves. Heat oil in a pan over high heat. Fry the onion rings on a very hot pan for 3–5 minutes until browned. Reduce the heat to low, add garlic, and let the onions soften and caramelize on the pan for 8–10 minutes, stirring occasionally.
3 Make couscous
Prepare the couscous. Heat the water in a small pot, bringing it to a boil. Take off the stove and mix in the couscous. Cover and let sit for 5 minutes.
4 Season and add
Once the couscous is ready, fluff it and season with salt and pepper. Pour in the caramelized onions, pomegranate seeds and parsley. Once the veggies are ready toss them in too.
5 Slice and fry
Slice the halloumi. Heat oil in a pan over medium high heat. Fry the halloumi slices quickly on both sides until nicely browned on top, but still soft inside. Serve the couscous mixture with fried halloumi slices. Top with lemon wedges, squeezing some lemon juice on top of the dish just before eating.