Garlicky Herb Halloumi & Cheesy Veg Couscous
with Lemon & Mayonnaise
- Wheat
- Gluten
- Milk
It’s fragrant halloumi sprinkled with herbs and garlic tonight and it’s calling our name. We’re going to answer to the call with a colourful couscous, popping with veggies and cheese. When they meet it will be an explosion of flavour.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1
Parsnip
1
Lemon
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut parsnip and carrot into bite-sized chunks. Cut beetroot into small chunks. • 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, 20-25 minutes.
• Meanwhile, cut halloumi into 1cm-thick slices. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add halloumi and turn to coat. Set aside. • In a medium heatproof bowl, place couscous and chicken-style stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi until golden brown, 1-2 minutes each side. • Meanwhile, cut lime into wedges. • To the couscous, add roasted veggies, grated Parmesan cheese, a squeeze of lime juice and a drizzle of olive oil. Season and stir to combine.
• Divide Parmesan veggie couscous and halloumi between bowls. Spoon over any resting juices. • Top with mayonnaise and serve with any remaining lime wedges. Enjoy!
