[Veg/Superquick] Rosemary-Honey Glazed Haloumi, Chicken & Cherry Tomato Couscous
with Green Dressing & Roasted Almonds
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
330 g
Chicken Tenderloins
1 sachet
Vegetable Stock Pot
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Green Dressing
1 packet
Haloumi
(Contains: Milk;)
1 packet
Roasted Almonds
(Contains: Almond; May be present: Milk, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Rosemary
1
Cucumber
1
Lemon
1 packet
Spinach & Rocket Mix
Cooking Steps
• Boil the kettle. Place couscous, currants and vegetable stock pot in a large bowl. • 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 a fork and set aside.
• Meanwhile, slice lemon into wedges. Roughly chop cucumber and roasted almonds. • Pick rosemary. Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate, season and cover to keep warm. • Cut the haloumi into 1cm-thick slices. Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat and add rosemary, the honey a generous squeeze of lemon juice and a splash of water, turning haloumi to coat.
• Just before serving, to the bowl with couscous, add tomatoes, cucumber, spinach & rocket mix, green dressing and a squeeze of lemon juice. Season to taste. • Divide cherry tomato couscous between bowls. Top with chicken and rosemary-honey glazed haloumi. • Garnish with roasted almonds. Serve with any remaining lemon wedges. Enjoy!
