Golden Halloumi & Veggie Couscous
with Slivered Almonds & Yoghurt
- Almond
- Wheat
- Gluten
- Milk
Say hello to your next feel-good feast! Golden, pan-seared halloumi steals the show, paired with fluffy carrot-studded couscous that’s as vibrant as it is delicious. A sprinkle of almonds adds the perfect crunch, while a dollop of creamy yoghurt ties it all together!
Ingredients
1 sachet
Vegetable Stock Powder
1 sachet
Coriander
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1 packet
Leek
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. • Cut halloumi into 1cm-thick slices. • In a medium bowl, combine halloumi, curry powder and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek, stirring, until softened, 3-4 minutes. • Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• Return frying pan to medium-high heat, with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and turn to coat.
• To the couscous, add baby leaves, cucumber and a drizzle of white wine vinegar and olive oil. Season and gently toss to combine. • Divide veggie couscous between bowls. • Top with golden halloumi and sprinkle with toasted almonds. • Tear over coriander and top with a dollop of Greek-style yoghurt to serve. Enjoy!
