Mediterranean Portobello Mushrooms & Halloumi
with Roast Veggie Couscous & Yoghurt Drizzle
Meaty portobello mushrooms are the star of this dish, seasoned with our Mediterranean spice blend and oven-baked to perfection. It sits on a bed of pillowy couscous, tossed through with roasted courgette and onion. Drizzle with yoghurt and sprinkle with parsley for the ultimate vegetarian meal.
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
½
Red Onion
1
Courgette
1 sachet
Mediterranean Spice Blend
2
Portobello Mushrooms
2
Garlic
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 sachet
Vegetable Stock Powder
1 packet
Baby Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Cut brown onion into thick wedges.
- Slice courgette into half-moons.
- Cut halloumi into 1cm-thick slices.
- Place veggies and portobello mushrooms on a lined oven tray. Drizzle with olive oil and sprinkle with Mediterranean spice blend. Toss to coat and roast until tender, 20-25 minutes.
- Meanwhile, finely chop garlic.
- In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a paper towel-lined plate.
- In a medium saucepan, heat the butter over medium-high heat.
- Add garlic and cook until fragrant, 1 minute. 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 the water is absorbed, 5 minutes. Fluff up with fork.
- To the pan with couscous, add roasted onion, courgette and baby spinach leaves. Stir to combine and season to taste.
- Divide Mediterranean roast veggie couscous between bowls. Top with portobello mushrooms and halloumi.
- Drizzle over Greek-style yoghurt.
- Tear over parsley to serve. Enjoy!
