Middle Eastern Halloumi & Veggie Couscous
with Lemon Yoghurt & Parsley
- Wheat
- Gluten
- Milk
Can’t decide between sweet or savoury, don’t worry we couldn’t either so we combined it into one! Halloumi is cooked in our Middle Eastern seasoning and then glazed in a layer of honey. You won’t have to worry about picking one flavour over the other again with this recipe under your belt. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Peeled Pumpkin Pieces
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Halloumi
(Contains: Milk)
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Red Onion
1 sachet
Chicken-Style Stock Powder
1
Lemon
1
Beetroot
1 sachet
Middle Eastern Seasoning
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut onion (see ingredients) into bite-sized chunks. • Place onion, diced beetroot and peeled pumpkin pieces 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, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby leaves. • Cut halloumi into 1cm slices. • In a medium bowl, combine Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then add halloumi, turning to coat.
• 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. • Remove pan from heat and drizzle over honey.
• While the halloumi is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• Slice honey-glazed halloumi. • Divide roast veggie couscous between bowls and top with halloumi, spooning over any resting juices. • Drizzle with lemon yoghurt and tear over parsley. Serve with any remaining lemon wedges. Enjoy!
