Haloumi & Fluffy Veggie Couscous

Name: Haloumi & Fluffy Veggie Couscous with Roasted Almonds & Yoghurt
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 courgette; ½ lemon; 1 packet roasted almonds; 1 packet couscous; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet haloumi/grill cheese; 1 sachet Garlic & Herb Seasoning; 1 packet pomegranate molasses; 1 bag parsley; ¾ cup water; 1 packet Greek-Style Yoghurt

with Roasted Almonds & Yoghurt

4.5(122)

Get up to $175 off

Calories

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Protein

37.2g protein

Total

20 minutes

Difficulty

Easy

Veggie

Climate Superstar

Allergens:

Almond
Gluten(Wheat)
Milk
Gluten
Eggs
Fish
Milk
Traces of Tree Nuts
Sesame
Soy
May contain traces of allergens

Wipe up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and capsicum and it will look and taste like you’ve been cooking for hours.

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

Ingredients

Serving amount

carrot

courgette

lemon

1 packet

roasted almonds

(Contains: Almond; )

1 packet

couscous

(Contains: Gluten(Wheat); )

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

haloumi/grill cheese

(Contains: Milk; )

1 sachet

Garlic & Herb Seasoning

1 packet

pomegranate molasses

(May be present: Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame, Soy)

1 bag

parsley

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¾ cup

water

Nutrition Values

Energy (kJ)3139 kJ

Fat36.2 g

of which saturates18.8 g

Carbohydrate67.2 g

of which sugars21.6 g

Protein37.2 g

Sodium2376 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

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• Grate the carrot. Thinly slice courgette into half-moons. Cut lemon in wedges. Roughly chop roasted almonds.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, 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.

• Meanwhile, cut haloumi into 1cm-thick slices. • In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 1-2 minutes each side. • Remove from heat, then add pomegranate molasses and turn to coat.

• To the couscous, add baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season and stir to combine. • Divide veggie couscous between bowls. Top with haloumi and sprinkle with roasted almonds. • Tear over parsley. Serve with Greek-style yoghurt and any remaining lemon wedges. Enjoy!