Chermoula Halloumi & Charred Courgette on Couscous
with Pickled Onion, Coriander Yoghurt and Pineapple Chutney
Ready in less than 25 minutes, this Chermoula Halloumi & Charred Courgette on Couscous is a Middle Eastern inspired bowl of flavour. Chermoula spice mix is widely used in North African cuisine, fragrant with paprika, turmeric and coriander.
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 unit(s)
Red Onion
1 unit(s)
Garlic Clove
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
225 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Chermoula Spice Mix
120 grams
Couscous
(Contains: Cereals containing gluten, Wheat, Soya, May contain traces of allergens)
10 grams
Vegetable Stock Paste
1 unit(s)
Courgette
(Contains: May contain traces of allergens, Celery)
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Pineapple Chutney
Not included in your delivery
1 tsp
Sugar for the Pickle
200 milliliter(s)
Water for the Couscous
Utensils
Instructions
a) Boil a full kettle. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
b) In a medium bowl, combine the red wine vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper.
c) Add a third of the sliced onion. Mix and set aside.
d) Drain the halloumi, then cut it widthways into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the remaining onion to the pan and stir-fry until softened, 4-5 mins.
c) Add the garlic and half the chermoula and fry for 1 min more, then remove from the heat.
d) Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film. Leave to the side for 10 mins or until ready to serve.
a) Trim the courgette and halve it lengthways. Chop widthways into 1cm slices.
b) Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.
c) Once cooked, season with salt and pepper, then remove to a bowl and wipe out the pan.
a) Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
b) Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.
c) Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins. Halfway through cooking, sprinkle over the remaining chermoula.
d) Once cooked, remove from the heat.
a) While the halloumi fries, halve the baby plum tomatoes.
b) Roughly chop the coriander (stalks and all).
c) In a small bowl, mix half the coriander with the Greek style yoghurt. Season with salt and pepper.
a) Fluff up the couscous with a fork and stir through the cooked onion, tomatoes and remaining coriander. Share between bowls.
b) Top with your charred courgette and halloumi
c) Drizzle over the coriander yoghurt and pineapple chutney. Scatter over the pickled onion.
