Haloumi & Zesty Veggie Couscous
with Fetta Yoghurt
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
Delicate and flaky barramundi serves as the perfect accompaniment to a refreshing lemony couscous salad and a generous drizzle of creamy, fetta yoghurt. Tear over some mint for a tasteful herby hit! This recipe is under 650kcal per serving.
Ingredients
1 clove
Garlic
½
Lemon
1 packet
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1
tomato
1
cucumber
1 packet
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 packet
Mint
Not included in your delivery
olive oil
¾ cup
water
drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. • In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• Halve tomato. Roughly chop cucumber. • To pan with couscous, add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Toss to combine and season to taste. • To a small bowl, squeeze lemon juice from wedges, then add fetta cubes and Greek-style yoghurt. Stir to combine.
• Divide zesty veggie couscous salad between bowls. Top with pan-fried haloumi. • Drizzle with fetta-yoghurt, tear over mint to serve. Enjoy!
