Chermoula Haloumi & Veggie Coucous
with Garlic Dip
- Almond
- Wheat
- Gluten
- Milk
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
Ingredients
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Leek
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
Carrot
1
Beetroot
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• Set your air fryer to 200°C. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Finely chop garlic. • Place carrot and beetroot into the air fryer basket, drizzle with olive oil and season with salt. Cook for 10 minutes. • In the last 5 minutes of cook time, add sliced leek. Shake the basket, then cook until tender, a further 5-10 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Place veggies on a lined oven tray, drizzle with oil and season. Roast until tender, 20-25 minutes.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine haloumi, chermoula spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
• Heat a medium saucepan over medium-high heat with the butter and a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• When the couscous is done, add veggies, baby leaves and a drizzle of white wine vinegar and olive oil to the saucepan. Stir to combine and season to taste. • Divide veggie couscous between bowls. Top with haloumi and garlic dip. • Sprinkle over toasted almonds to serve. Enjoy!
