BBQ-Spiced Haloumi & Rainbow Veggies
with Spinach Couscous & Smokey Aioli
- Gluten
- Wheat
- Milk
- Eggs
- May contain traces of allergens
- Soy
- Milk
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 sachet
All-American Spice Blend
1
Spring Onion
1 packet
Baby Spinach Leaves
1
Capsicum
1 tin
Sweetcorn
1 packet
Smokey Aioli
(Contains: Eggs; May be present: Milk.)
1 sachet
Chicken Stock Pot
Cooking Steps
• Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. Cut haloumi into 1cm slices. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add haloumi and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook capsicum and sweetcorn, tossing, until tender and browned, 4-5 minutes. • Transfer to a third medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.
• Divide spinach couscous between bowls. • Top with American haloumi, capsicum and spring onion. • Serve with smokey aioli. Enjoy!
