Golden Chicken, Haloumi & Roast Veggie 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 and chicken 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!
Ingredients
1 packet
haloumi
(Contains: Milk;)
1
beetroot
1
red onion
1
zucchini
½
carrot
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
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: Soy, Macadamia, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
chicken breast
Not included in your delivery
olive oil
¾ cup
water
1 tbs
honey
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut chicken breast into 2cm chunks. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut beetroot into small chunks. • Place beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
• 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, 1-2 minutes each side. • In the last minute of cook time, add the honey to pan, turning haloumi to coat.
• When the veggies have 5 minutes remaining, drain and pat haloumi dry. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. Reduce heat to medium-high. • Cook haloumi, until golden brown, 1-2 minutes each side. • In the last minute of cook time, add the honey to the pan, turning haloumi to coat.
• To the bowl with the couscous, add the roasted beetroot, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. Season to taste. • Divide roasted beetroot couscous between bowls. Top with chicken, haloumi, creamy pesto dressing and flaked almonds to serve. Enjoy!
