Greek-Style Chargrilled Chicken & Haloumi Kit

• Heat a drizzle of olive oil in a medium saucepan 
over medium-high heat. Add garlic and cook until 
fragrant, 1 minute.
• Add the water and stock concentrate and bring to 
the boil.
• Add couscous, stir to combine, cover with a lid and 
remove from the heat. Set aside until all the water 
is absorbed, 5 minutes. Fluff up with a fork and stir 
through parsley. 

• While the couscous is cooking, in a third medium 
bowl, combine a drizzle of vinegar and olive oil and 
a pinch of salt and pepper.
• Add tomato, cucumber and mixed salad leaves
and set aside.
• Brush mini flourtortillas with olive oil and season 
to taste. 

• When the BBQ is hot, add chicken to the BBQ grill 
plate and cook, turning, until charred and cooked 
through (when no longer pink inside), 
8-12 minutes. Transfer to a plate. Cover to keep 
warm. 

No BBQ? Heat a drizzle of olive oil in a large frying 
pan over high heat. Add chicken and cook, tossing 
occasionally, until browned and cooked through (when 
no longer pink inside), 3-4 minutes. Set aside on a plate 
to rest and cover to keep warm.

• Drain haloumi and pat dry. On a plate, add a drizzle 
of olive oil, then add haloumi, turning to coat.
• Add haloumi to the BBQ grill plate and grill until 
golden brown, 2-3 minutes each side.
• Add mini flourtortillas to the BBQ and grill until 
lightly charred, 1-2 minutes on each side. 

No BBQ? Heat a drizzle of olive oil in a large frying pan 
over medium-high heat. Cook haloumi until golden 
brown, 2 minutes each side. Heat mini flour tortillas in 
a sandwich press, or on a plate in the microwave for 
10 second bursts, until warmed through.