Speedy Tandoori Haloumi & Seeded Couscous
with Pre-Prepped Veg & Yoghurt
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Bold tandoori-spiced haloumi meets light, fluffy, mustard seed couscous in this refreshing number, finished with cooling mint and a drizzle of tangy yoghurt. You'll get a vibrant fusion of spice and freshness in every bite.
Ingredients
1 packet
Haloumi
(Contains: Milk)
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy.)
1
Greek-Style Yoghurt
(Contains: Milk)
1
Lemon
1 packet
Spinach & Rocket Mix
1 packet
Tandoori Paste
1 packet
Mint
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1 packet
Trimmed Green Beans
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the sauce)
¾ cup
boiling water
Utensils
Cooking Steps
• Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes.
• Drain any excess liquid.
• Meanwhile, cut the 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. • Remove pan from heat, and add tandoori paste and the water (for the sauce), turning haloumi to coat.
• Boil the kettle. Slice lemon into wedges. • To a large bowl, add couscous, brown mustard seeds and stock concentrate. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. Fluff up with fork.
• To bowl with couscous, add rocket, green beans and a generous squeeze of lemon juice and olive oil. Toss to combine and season to taste. • Divide couscous salad between bowls. Top with tandoori haloumi and Greek-style yoghurt. • Tear over mint. Serve with any remaining lemon wedges. Enjoy!!
