Garlic-Herb Halloumi & Veggie Couscous
with Yoghurt- Milk
- Wheat
- Gluten
Add new worlds of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent halloumi, served with roasted veggies and couscous. it's definitely a meal to remember.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Halloumi
(Contains: Milk; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 sachet
Chicken-Style Stock Powder
1
Carrot
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• Cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes. • Shake the basket, then cook until tender, a further 5-10 minutes. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Prep veggies as above. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• Cut haloumi into 1cm-thick slices. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add haloumi, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side.
• Add roasted veggies and baby leaves to the couscous and stir to combine.
• Divide veggie couscous between plates.
• Top with garlic-herb chicken.
• Drizzle over Greek-style yoghurt to serve. Enjoy!
