Golden Haloumi, Salmon & Roast Veggie Couscous
with Brussels Sprouts & Mint Yoghurt
This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.
Loaded with lush roast veg, salmon and zesty couscous and brought together with a dollop of garlic yoghurt, this golden-crusted haloumi dish is a delight with every bite!
This recipe is under 650kcal per serving.
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 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 sachet
Nan's Special Seasoning
1
Beetroot
1
Brussels Sprout
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced.
• Cut beetroot into 1cm chunks.
• Trim and halve Brussels sprouts.
• Place prepped veggies on a lined oven tray.
Drizzle with olive oil, sprinkle with Nan’s special
seasoning and season with salt and pepper.
Toss to coat, spread out evenly, then roast until
tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It’s done
when you can pierce it with a fork.
• Meanwhile, cut haloumi into 1cm-thick slices.
• In a medium bowl, add haloumi and cover with
water. Set aside.
• Finely chop garlic.
• Roughly chop baby spinach leaves.
• Pick and thinly slice mint leaves.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook garlic, stirring
until fragrant, 1 minute. Transfer to a small
heatproof bowl.
• Allow to cool for 5 minutes, then stir in
Greek-style yoghurt and mint. Season to taste,
then set aside.
• To a large heatproof bowl, add couscous and stock concentrate. Add the boiling water (see ingredients). Immediately cover and leave for 5 minutes.
• Fluff up with a fork and set aside.
• While couscous is cooking, drain haloumi and pat dry.
• Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add the honey, turning haloumi to coat. Set aside.
• Gently stir roasted veggies through the couscous, then add baby spinach leaves. Stir to combine.
• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate.
TIP: Patting the skin dry helps it crisp up in the pan!
• Divide roast veggie couscous between bowls.
• Top with golden haloumi and salmon.
• Spoon over the mint yoghurt.
• Drizzle over golden goddess dressing to
serve. Enjoy!
