Pomegranate-Glazed Haloumi & Israeli Couscous

Name: Pomegranate-Glazed Haloumi & Israeli Couscous with Roasted Eggplant & Cauliflower
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 1 packet Greek-Style Yoghurt; 1 Eggplant; 1 sachet Turkish Sumac Seasoning; 1 packet Halloumi; 1 packet Pearl (Israeli) Couscous; packet Baby Leaves; 1 Cauliflower; 1 sachet Chermoula Spice Blend; 1 baby kale; 1 drizzle olive oil

with Roasted Eggplant & Cauliflower

4.5(179)

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Calories

607 kcal

Protein

33.7g protein

Total

40 minutes

Difficulty

Easy

Allergens:

Milk
Wheat
Gluten

There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and cooling yoghurt, it disappeared from the bowl in record time. Enjoy! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Eggplant

1 sachet

Turkish Sumac Seasoning

1 packet

Halloumi

(Contains: Milk; )

1 packet

Pearl (Israeli) Couscous

(Contains: Wheat, Gluten; )

packet

Baby Leaves

Cauliflower

1 sachet

Chermoula Spice Blend

baby kale

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories607 kcal

Energy (kJ)2540 kJ

Fat29.6 g

of which saturates19.2 g

Carbohydrate47.8 g

of which sugars11.4 g

Dietary Fibre8.1 g

Protein33.7 g

Sodium1960 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.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut eggplant into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with chermoula spice blend. Season with salt and pepper. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.

• While veggies are roasting, cut haloumi into 1cm thick slices. • Boil the kettle.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and transfer to a large bowl with a drizzle of olive oil.

• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last 1 minute of cook time, add pomegranate molasses and cook, turning the haloumi to coat.