Haloumi & Roast Capsicum Couscous
with Creamy Pesto Dressing
- Milk
- Gluten
- Wheat
- Eggs
- Walnut
- Almond
- May contain traces of allergens
- Soy
- Almond
- Macadamia
- Cashew
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Pine Nut
- Pecan
- Pistachio
- Walnut
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of creamy pesto dressing and some flaked almonds for crunch! This recipe is under 650kcal per serving.
Ingredients
1
capsicum
½
carrot
1 packet
haloumi
(Contains: Milk)
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew.)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
¾ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Roughly chop capsicum. Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Place capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• Grate carrot (see ingredients). In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water (see ingredients) and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi, until golden brown, 2 minutes each side.
• To the bowl with the couscous, add the roasted capsicum, baby spinach leaves and a small drizzle of white wine vinegar. Toss to combine. Season to taste. • Divide herby capsicum and couscous between bowls. Top with haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!
