Sticky Mediterranean Halloumi & Pearl Couscous
with Roast Brussels Sprouts & Garlic Yoghurt
- Milk
Brussels Sprouts – the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.
Ingredients
1 packet
Brussels Sprouts
1
Courgette
1
Red Onion
1 packet
Pearl (Israeli) Couscous
2
Garlic
½
Lemon
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Mediterranean Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
½ tbs
honey
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
Boil the kettle.
• Halve Brussels sprouts. Slice courgette into
half-moons. Slice onion into wedges.
• Place veggies on a lined oven tray. Drizzle with
olive oil, season with salt and pepper and toss
to coat.
• Arrange Brussels sprouts cut-side down and
roast until tender, 20-25 minutes. Allow to cool
slightly.
TIP: The Brussels sprouts will char slightly, this adds
to the flavour!
• Meanwhile, in a large saucepan, heat a drizzle of
olive oil over medium-high heat.
• Toast pearl couscous (see ingredients), stirring
occasionally, until golden, 1-2 minutes. Carefully
half-fill the saucepan with boiling water, then
add a generous pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse, transfer to a large bowl, drizzle with
olive oil and set aside.
• While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges.• Place your hand flat on top of halloumi and slice through horizontally to make two thin steaks.
• 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 add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning halloumi to coat.
• In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season. • To bowl with pearl couscous, add roasted veggies, the salt and a generous squeeze of lemon juice, tossing to combine.
• Divide pearl couscous salad between bowls. Top with honey glazed Mediterannean halloumi and glaze from the pan. Drizzle over garlic yoghurt. • Serve with any remaining lemon wedges. Enjoy!
