Moroccan Haloumi & Olive-Studded Couscous Bowl
with Fetta, Tzatziki & Pickled Onion
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Bring a slice of Morocco to your dinner table with this vibrant, fuss-free bowl. Warmly spiced haloumi and fluffy couscous make the perfect hearty base for a tangy trifecta of creamy tzatziki, salty fetta and briny olives. Finished with a pop of bright pink pickled onion, it's a beautifully balanced dish that delivers maximum flavour with minimal effort.
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Fetta Cubes
(Contains: Milk)
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Haloumi
(Contains: Milk)
1
Red Onion
1
Snacking Tomatoes
1 packet
Rocket Leaves
1 packet
Kalamata Olives
1
Cucumber
2
Garlic
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
¾ cup
water
Utensils
Cooking Steps
• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch red onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Stir to coat and set aside.
• Finely chop garlic.
• Halve snacking tomatoes.
• Roughly chop Kalamata olives.
• Grate cucumber (see ingredients) and squeeze out
any excess moisture using paper towel.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When hot, cook half the garlic until fragrant,
1 minute.
• Transfer garlic oil to a small heatproof bowl, then
add Greek-style yoghurt (see ingredients) and
grated cucumber. Stir to combine. Season to taste.
• In a medium saucepan, add a drizzle of olive oil, garlic and cook, stirring until fragrant, 1 minute. Add the water and salt and bring to the boil. Add couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• In a large bowl, combine haloumi and chermoula spice blend. Drizzle with olive oil, season with pepper and toss to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.
• Fluff the couscous up with a fork and stir through rocket and tomatoes.
• Drain pickled onion. • Divide garlic couscous between bowls. Top with chermoula haloumi. • Crumble over fetta cheese. Spoon over Greek-style yoghurt. Top with pickled onion to serve. Enjoy!
