Quick Herby Haloumi & Garilc Fetta-Yoghurt
with Wholemeal Couscous & Semi-Dried Tomato Salad
You won’t believe the flavour we’ve packed into this nutritionally balanced meal. The herby haloumi are glazed in a sticky caramelised onion sauce, which the fluffy wholemeal couscous happily soaks up.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
haloumi
(Contains: Milk;)
1 packet
caramelised onion chutney
1 packet
garlic paste
1 packet
celery
1 packet
Greek-style yoghurt
(Contains: Milk;)
½ sachet
Italian herbs
Not included in your delivery
olive oil
¾ cup
boiling water
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. Heat a medium saucepan with a drizzle of olive oil. • Cook 1/2 the garlic paste until fragrant, 1 minute. Add the boiling water and a good pinch of salt. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered. • Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water.
• Meanwhile, roughly chop semi-dried tomatoes and baby spinach leaves. Finely chop celery. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook remaining garlic paste until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek style yoghurt until combined.
• Drain haloumi and pat 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. Add caramelised onion chutney, Italian herbs (see ingredients) and a splash of water. Season to taste.
• To the couscous, add semi-dried tomatoes, spinach, celery and a drizzle of olive oil and balsamic vinegar. • Toss to combine and season to taste. • Divide wholemeal couscous salad between bowls. • Top with herby haloumi & caramelised onion chutney and garlic-fetta yoghurt to serve. Enjoy!
