One-Pan Tandoori Haloumi & Veggie Couscous

Name: One-Pan Tandoori Haloumi & Veggie Couscous with Cucumber Raita & Flaked Almonds
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 cucumber; 1 packet haloumi; 1 packet tandoori paste; 1 packet couscous; 1 sachet chicken-style stock powder; ¾ cup water; 20 g butter; 1 bag baby spinach leaves; 1 packet flaked almonds; 1 sachet mild North Indian spice blend; 1 packet Greek-style yoghurt; 1 drizzle vinegar (white wine or rice wine)

with Cucumber Raita & Flaked Almonds

Get up to $200 off!

This tandoori paste is the talk of the town so when we coat juicy haloumi in it and place it on a bed of veggie couscous, you'll be coming back for seconds (and thirds!).

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Climate Superstar

Allergens:

Milk

•Gluten

•Wheat

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

cucumber

1 packet

haloumi

(Contains: Milk;)

1 packet

tandoori paste

1 packet

couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

¾ cup

water

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2539 kJ

Fat31.2 g

of which saturates16.1 g

Carbohydrate52.5 g

of which sugars15.5 g

Protein28.2 g

Sodium2165 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water to soak. • Thinly slice carrot into half-moons. • Finely chop cucumber. • Drain haloumi and pat dry. • In a medium bowl, combine mild North Indian spice blend, haloumi, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • In the last 2 minutes of carrot cook time, add haloumi and cook until golden brown, 1-2 minutes each side. • Stir in tandoori paste, until combined, 1 minute.

TIP: The seasoning will char in the pan, this adds to the flavour!

• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori haloumi & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!