Dukkah Couscous Haloumi Bowl
with Roast Veggies & Lemon Yoghurt
Taste the rainbow for dinner tonight with colourful roasted veggies and a scattering of sweet currants, all stirred through fluffy, filling couscous. Topped off with golden haloumi and a bite of dukkah, this bountiful bowl packs a punch in all the right ways.
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
1 unit
beetroot
½ unit
red onion
1 packet
Peeled & Chopped Pumpkin
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
currants
(May be present: Soy, Gluten, Wheat, Milk.)
1 block
haloumi
(Contains: Milk;)
½ unit
lemon
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Soy, Gluten, Wheat, Milk, Peanuts, Brazil nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 bunch
mint
2 clove
garlic
Not included in your delivery
olive oil
¾ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the beetroot (unpeeled) into 1cm cubes. Cut the red onion (see ingredients list) into 3cm-thick wedges. Place the peeled & chopped pumpkin, beetroot and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and bring to the boil. Add the couscous and currants, stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
Cut the haloumi into 1cm slices (you should get 3 pieces per person). Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. Slice the lemon (see ingredients list) into wedges. In a small bowl, combine the Greek yoghurt and a squeeze of lemon juice. Season with salt and pepper.
TIP: Soaking the haloumi helps mellow out the saltiness!
Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate. Return the pan to a medium-high heat and add the dukkah. Toast, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl.
TIP: Our dukkah has a slight aniseed flavour, use less if you're not a fan!
When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Pick and roughly chop the mint leaves.
Before serving, stir the roast veggies, dukkah and 1/2 the mint through the couscous. Divide the dukkah couscous between bowls. Top with the haloumi and walnuts. Spoon over the lemon yoghurt and garnish with the remaining mint. Serve with any remaining lemon wedges.
