Moroccan Chicken, Haloumi & Pre-Prepped Veg Stew
with Currant Couscous, Fetta & Yoghurt
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Wheat
Team golden roast veggies with a currant-studded couscous, for a light meal with a hearty feel. With double spiced chicken (chermoula and paprika) and haloumi, you'll have the perfect stew to pair with your jeweled couscous. Delish!
Ingredients
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Passata
1 packet
Baby Spinach Leaves
330 g
Chicken Thigh
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Roast Veggie Mix
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place roast veg mix on a lined oven tray.
• Drizzle with olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• In a medium bowl, place haloumi and cover with water to soak.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, boil the kettle.
• Place couscous, currants and stock concentrate in a medium heatproof bowl.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• While the couscous is cooking, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices.
• 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. Transfer to a plate to rest.
• While couscous is cooking, cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until golden and cooked through (when no longer pink inside), 5-6 minutes.
• Reduce heat to medium-low, then add chermoula spice blend and paprika spice blend. Cook until fragrant, 1 minute. Add passata, the water, brown sugar and the butter. Simmer until sauce is slightly thickened, 4-5 minutes.
• Stir through roast veggies and baby spinach leaves, until wilted, 1 minute.
• Season to taste with salt and pepper.
• Divide currant couscous between bowls. Top with Moroccan chicken, haloumi and veg stew.
• Dollop over Greek-style yoghurt and crumble over fetta cubes.
• Tear over mint to serve. Enjoy!
