Saucy Spanish-Style Halloumi
with Garlicky Couscous & Parsley
- Wheat
- Gluten
- Milk
These pork meatballs are bursting with bright flavours, coated in a veggie-filled tomato sauce. Sitting atop a bed of garlic couscous to soak up all of that goodness, what more could you possibly want? *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Nan's Special Seasoning
1
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten)
1 packet
Fine Breadcrumbs
(Contains: Wheat, Gluten)
1 sachet
Chilli Flakes
1
Celery
1 packet
Halloumi
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 packet
Parsley
2
Garlic
1
Courgette
Nutrition
You will need
Cooking Steps
• Boil the kettle. • Finely chop celery, onion (see ingredients) and garlic. • Roughly chop parsley. • Thinly slice courgette into half-moons. • Cut halloumi into 1cm-thick slices.
• 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. Transfer to a paper towel-lined plate.
• Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Add the water (for the couscous) and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• When the halloumi are done, return frying pan to medium-high heat. Cook celery, onion and courgette, tossing, until tender, 5-7 minutes. • Add garlic & herb seasoning, a pinch of chilli flakes (if using), tomato paste and remaining garlic and cook until fragrant, 1-2 minutes.
• Return halloumi to the pan, then add the water (for the sauce), brown sugar and butter and simmer, stirring, until slightly reduced, 2-3 minutes. • Stir in baby leaves until wilted.
• Divide garlicky couscous between bowls. • Top with saucy Spanish-style halloumi. • Sprinkle over parsley to serve. Enjoy!
