Haloumi & Fluffy Veggie Couscous
with Roasted Almonds & Yoghurt
Wipe 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 capsicum and it will look and taste like you’ve been cooking for hours.
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Ingredients
1
carrot
1
courgette
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 bag
parsley
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Grate the carrot. Thinly slice courgette into half-moons. Cut lemon in wedges. 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 medium 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. • Remove from heat, then add pomegranate molasses and turn to coat.
• To the couscous, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season and stir to combine. • Divide veggie couscous between bowls. Top with haloumi and sprinkle with roasted almonds. • Tear over parsley. Serve with Greek-style yoghurt and any remaining lemon wedges. Enjoy!