One-Pan Tandoori Haloumi & Veggie Couscous
with Cucumber Raita & Flaked Almonds
This tandoori paste is the talk of the town so when we add to this simple combo of haloumi and veggie couscous, you'll be coming back for seconds (and thirds!).
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.
Ingredients
1
Carrot
1
Cucumber
1
Haloumi
(Contains Milk;)
1
Mild North Indian Spice Blend
(Contains Milk;)
1
Tandoori Paste
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
½
Chicken Stock Pot
1
Baby Spinach Leaves
1
Greek-Style Yoghurt
(Contains Milk;)
1
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
water
butter
(Contains Milk;)
Nutritional Values
Cooking Steps
• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water to soak. Drain haloumi and pat dry. • In a second medium bowl, combine mild North Indian, 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!). • Stir in tandoori paste, until combined, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook 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 chicken & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 and veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!