Moroccan Spiced Haloumi & Herbed Couscous
with Roasted Veggies & Yoghurt
Adding texture to your meal is an instant way to supercharge the flavour. With our Souk Market spice blend coating gooey haloumi and lightly charred edges on your roasted veggies, this is a dinner to remember.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
onion
1 unit
tomato
1 sachet
lemon pepper spice blend
1 packet
couscous
(Contains: Gluten(Wheat); )
1 cube
vegetable stock powder
1 block
haloumi/grill cheese
(Contains: Milk; )
1 bunch
mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 bunch
parsley
1 unit
carrot
1 sachet
Souk Market Spice Blend
1 unit
capsicum
Not included in your delivery
olive oil
1 tsp
honey
4 tsp
plain flour
(Contains: Gluten; )
¾ cup
water (for the couscous)
1 tsp
water (for the dressing)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the capsicum into 2cm chunks. Cut the carrot (unpeeled) into 1cm batons. Finely chop the tomato. Place the onion, capsicum and carrot on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the lemon pepper spice blend. Toss to coat, then roast until tender and lightly browned, 15-18 minutes.
Cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!
While the haloumi is soaking, bring the water (for the couscous) and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil in a medium saucepan. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, drain the haloumi and pat dry with paper towel. Combine the Souk Market spice blend and plain flour on a plate. Drizzle the haloumi with olive oil and press into the spice mixture to coat all over. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the haloumi until golden brown, 2 minutes on each side.
Pick and finely chop the mint and parsley leaves. Add the tomato, mint and 1/2 the parsley to the saucepan with the couscous and stir to combine. In a small bowl, combine the Greek yoghurt, the water (for the dressing) and honey.
Divide the herbed couscous, lemon pepper veggies and spiced haloumi between bowls. Drizzle over the yoghurt dressing and garnish with the remaining parsley.
