Greek-Style Halloumi, Venison & Beef Green Couscous

• In a medium heatproof bowl, combine couscous
and chicken-style stock powder.
• Add the boiling water (3/4 cup for 2 people 
/ 11/2 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. 

• While the couscous is cooking, wash and dry the 
frying pan, then return to medium-high heat. 
• Toast flaked almonds, tossing, until golden, 
2-3 minutes. Transfer to a bowl.
• Finely chop garlic and coriander. 
• Roughly chop cucumber and baby leaves. 
• Thinly slice tomato into rounds. 

• Cut halloumi into 1cm slices.

• In a second small bowl, add Greek-style
yoghurt and coriander, then stir to combine. 
Season to taste. Set aside.
• In a medium bowl, add cucumber, tomato, a 
pinch of salt and pepper and a drizzle of white 
wine vinegar and olive oil. Toss to combine. 

• Return the frying pan to medium-high heat with a drizzle of olive oil.

• Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• In the same pan, cook venison & beef mince, breaking up with a spoon, until just browned, 4-5 minutes. 

• Add garlic & herb seasoning, tomato paste, dried oregano and garlic and cook until fragrant, 1 minute.

• Add the water and simmer until slightly thickened, 1 minute. Season to taste.