Speedy Moroccan Haloumi & Garlic Yoghurt
with Carrot Couscous & Rocket Salad
- Milk
There’s no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy - brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!
Ingredients
1
Pear
1 packet
Couscous
1
Carrot
1 packet
Spinach & Rocket Mix
1 sachet
Chermoula Spice Blend
1 packet
Haloumi
2
Garlic
1 packet
Greek-Style Yoghurt
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
¾ cup
boiling water
½ tsp
salt
2 tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Grate carrot. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm. • In a medium bowl, place haloumi and cover with water to soak.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine chermoula seasoning and a drizzle of olive oil. Add haloumi, gently turning to coat. • 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. • In the last minutes of cook time, drizzle over the honey and cook until golden.
• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.
• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Divide carrot couscous and salad between bowls. • Top with Moroccan haloumi. • Serve with garlic yoghurt. Enjoy!
