Seared Halloumi & Veggie Couscous Bowl
with Baby Broccoli & Herby Mayo- Eggs
- Soy
- Wheat
- Gluten
- Milk
Fibre-rich, colourful, nutritious, flavoursome – these are just a few of the ways we can describe this amazing couscous dish. Topped with fresh and flavourful halloumi with a drizzle of herby mayo, don’t be too surprised when your tastebuds love it just as much as your body does! *We’ve replaced the green beans in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
Garlic
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Baby Broccoli
1
Capsicum
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Halloumi
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Place couscous and chicken-style stock powder in a medium heatproof bowl. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave until all water is absorbed, 5 minutes. Fluff up with a fork and set aside.
• Meanwhile, trim and halve green beans. Thinly slice capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and capsicum until tender, 4-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with couscous.
• Meanwhile, cut halloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook halloumi until golden brown, 1-2 minutes each side.
• To bowl with the couscous, add a drizzle of white wine vinegar and stir to combine. Season to taste. • Divide super green couscous between bowls. Top with halloumi. • Drizzle over dill & parsley mayonnaise and tear over parsley to serve. Enjoy!
