Halloumi & Chermoula-spiced Couscous (v)

Name: Halloumi & Chermoula-spiced Couscous (v) with Roasted Vegetables with Coriander and Lemon Oil
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 150 Couscous; 1 Chermoula Spice Mix; 250 Halloumi; 1 Lemon; 20 Wild Rocket; ½ Vegetable Stock Powder; 2 Carrot; 1 Red Onion; 20 Raisins; 1 Coriander; 2 Olive Oil; ½ Sugar; 300 Water for the Couscous

with Roasted Vegetables with Coriander and Lemon Oil

Recipe Development TeamPublished on August 24, 2018

Get 50% off 1st box + free dessert for 3 months!

The only country who eats more Halloumi than the UK is its native country, Cyprus. And when you use it in recipes like this one, it’s no surprise! Paired with light and fresh flavours like lemon and chermoula, halloumi can be quickly transformed into the hero ingredient of any vegetarian dish. Quick, simple, delicious. This recipe ticks all of the boxes.

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

Chermoula Spice Mix

250

Halloumi

Lemon

Wild Rocket

Vegetable Stock Powder

Carrot

Red Onion

Raisins

Coriander

Not included in your delivery

Olive Oil

Sugar

300

Water for the Couscous

Nutritional information

Energy (kcal)861 kcal

Energy (kJ)3602 kJ

Fat40 g

of which saturates20 g

Carbohydrate82 g

of which sugars27 g

Protein42 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Grill Pan

•Medium Saucepan

•Plate

Cooking Instructions and Tips

Preheat your oven to 200°C. Fill and boil your kettle, we'll use it later for the couscous. Trim the carrot, then halve lengthways (no need to peel). Slice widthways. Halve, peel and quarter the onion. Pop them on a lined baking tray, drizzle over a splash of oil, half the chermoula spice and a pinch of salt. Rub the flavours over the veggies, then roast on the top shelf of your oven until golden, 18-20 minutes. Turn halfway through cooking.

Zest the lemon and place in a large mixing bowl along with the couscous, stock powder, remaining chermoula spice, salt and pepper. Pour the boiling water (see ingredients for amount) into the bowl and stir well to dissolve the stock powder, cover tightly with clingfilm (or a plate) and leave to the side for 10 mins or until ready to use.

Meanwhile, roughly chop the coriander (stalks and all). Combine half the coriander with the oil (see ingredients for amount), the juice from half the lemon, the sugar (see ingredients for amount), salt and pepper. Stir well and set aside. Drain and thickly slice the halloumi into 3 slices per person.

When you have removed the veggies from the oven, place a large frying pan over medium-high heat (no oil). Once hot, fry the halloumi on each side until golden brown, around 3-4 mins. Remove from the pan and set aside.

Uncover the couscous and fluff it up with a fork. Mix in the rocket, remaining coriander, half the raisins and the rest of the lemon juice. Season to taste with salt and pepper. Recover and set to one side.

Finally, add the roasted vegetables to the couscous and stir gently to combine. Serve the spiced couscous on plates, with the sliced halloumi on top . Drizzle over the coriander and lemon dressing. Finish with a sprinkling of the remaining raisins. Enjoy!