Double Herby-Honey Haloumi & Veggie Couscous
with Roasted Almonds & Yoghurt
Whip up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and courgette and it will look and taste like you’ve been cooking for hours.
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Ingredients
1
Carrot
1
Courgette
1 packet
Roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
vegetable stock powder
1 packet
couscous
(Contains Gluten; )
2 packet
Haloumi
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Grate carrot. • Thinly slice courgette into half-moons. • Roughly chop roasted almonds.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, stirring, until softened, 3-4 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices. • In a large bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • 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 (cook in batches if your pan is getting crowded). • Remove from heat, then add the honey and turn to coat.
• Add baby leaves and a drizzle of white wine vinegar and olive oil to the couscous. Season and gently toss to combine. • Divide veggie couscous between bowls. • Top with haloumi and sprinkle with roasted almonds. • Tear over parsley and top with a dollop of Greek-style yoghurt to serve. Enjoy!