Spiced Paneer and Couscous
with Smashed Tomato Zhoug Sauce and Yoghurt
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.
Ingredients
2 unit(s)
Garlic Clove
226 grams
Paneer
(Contains Milk)
125 grams
Baby Plum Tomatoes
10 grams
Vegetable Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
1 sachet(s)
Roasted Spice and Herb Blend
50 grams
Zhoug Style Paste
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
20 grams
Butter
240 milliliter(s)
Water for the Couscous
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Keep your butter (see pantry for amount) in the fridge. Peel and grate the garlic (or use a garlic press).
Cut the paneer into 1cm cubes. Halve the baby plum tomatoes.
Heat a drizzle of oil in a small saucepan. Once hot, add half the garlic and cook for 30 secs, pour the water for the couscous (see pantry for amount) and the vegetable stock paste and bring to the boil.
When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Heat the oil (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the paneer to the pan, season with salt and pepper. Fry until golden all over, 5-8 mins. Turn regularly to brown them evenly. Once the paneer is golden, remove from the heat.
Stir the roasted herbs and spice blend onto the paneer until coated. Transfer to a bowl.
Pop the now empty frying pan back on medium-high heat with a drizzle of oil. Once hot, add the baby plum tomatoes and cook until they start to soften, 2-3 mins.
Add the remaining garlic, cook for 30 secs.
Stir in the water for the sauce and honey (see pantry for both amounts), bring to a boil, and squish the tomatoes.Turn the heat down to medium, add the paneer into the sauce and stir until the glazed, 2-3 mins. Remove from the heat.
Stir half of the zhoug style paste into the paneer. Taste and season with salt and pepper, if needed.
Stir the remaining zhoug into the couscous.
Share the couscous between your bowls.
Top with the spiced paneer and the zhoug smashed tomato sauce.
Finish with a dollop of greek yoghurt.
Enjoy!
