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Herby-Honey Haloumi & Veggie Couscous

with almonds and yoghurt

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Tags:

Protein Rich

•Veggie

•Quick

Allergens:

Milk

•Cereals containing gluten

•Wheat

•Nuts

•Almonds

The quantities provided above are averages only.

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

200 grams

Halloumi

(Contains: Milk)

150 grams

Couscous

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

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

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)3126 kJ

Energy (kcal)747 kcal

Fat34.3 g

of which saturates19.2 g

Carbohydrate73.9 g

of which sugars17.4 g

Dietary Fiber2.1 g

Protein37 g

Salt3.9 g

Potassium457.3 mg

Calcium58 mg

Iron0.8 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.

Utensils

•Grater

•Pot with Lid

Cooking steps

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.

2

Place a pot over medium-high heat with a drizzle of oil. When hot, add the courgette and carrot and cook for 3-4 mins till soft. Then add the veg stock and 600 ml of water (Per 2P) and bring to the boil. Stir in the pearled couscous, bring back up 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.

3

When ready to cook remove the cheese 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 pan from heat and add the honey. Toss to coat the halloumi.

4

Add baby spinach and a drizzle of oil to the couscous. Season with salt and pepper and gently toss to combine.

Divide veggie couscous between bowls. Top with haloumi and sprinkle with almonds. Tear over parsley and top with a dollop of yoghurt to serve.

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