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Herby Honey Halloumi and Veg Couscous with Irish Bacon

Herby Honey Halloumi and Veg Couscous with Irish Bacon

with flaked almonds and yoghurt
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Get 50% off your first box!
Calories
: 
921 kcal
Protein
: 
46.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Nuts
  • Almonds
  • Soya
  • May contain traces of allergens
Serving amount

200 grams

Halloumi

(Contains: Milk)

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

1 unit(s)

Courgette

1 unit(s)

Carrot

75 grams

Yoghurt

(Contains: Milk)

20 grams

Almonds

(Contains: Nuts, Almonds)

60 grams

Baby Spinach

1 sachet(s)

Vegetable Stock

1 sachet(s)

Garlic & Herbs

1 sachet(s)

Honey

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3852 kJ
Energy (kcal)921 kcal
Fat47.7 g
of which saturates24.6 g
Carbohydrate77.2 g
of which sugars17.6 g
Dietary Fiber7.8 g
Protein46.6 g
Salt6.1 g
Potassium457.3 mg
Calcium61.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pot with Lid

Cooking steps

Get Prepped
1
  • Trim the courgette and slice into thick 1cm rounds.
  • Trim the carrot, then coarsely grate (no need to peel). 
  • Drain the halloumi then cut into slices (3 per person). Add to a bowl of cold water.
Time to Fry
2
  • Place a pot over medium-high heat with a drizzle of oil.
  • When hot, fry the bacon, courgette and carrot until softened, 5-7 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Add the stock and 600ml water (per 2P) and bring to the boil.
  • Stir in the pearled couscous, bring back back to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper. Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Cook the Haloumi
3
  • When ready to cook, remove the halloumi slices from the cold water and pat dry with kitchen paper. 
  • Drizzle with oil and coat the halloumi with the garlic and herb mix.
  • Place a pan (preferably non-stick) over medium-high heat.
  • Once hot, add the halloumi and fry until golden, 2-3 mins each side.
  • Remove the pan from the heat and add the honey. Toss to coat the halloumi.
Dish Up
4
  • Add the spinach and a drizzle of oil to the couscous.
  • Season with salt and pepper and gently toss to combine.
  • Divide the couscous between bowls.
  • Top with haloumi and sprinkle with almonds.
  • Top with a dollop of yoghurt to serve. 
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