Fig Glazed Halloumi and Tomato Stew
with Jeweled Couscous
This veggie meal is hear to take your tastebuds on a flavor journey! A gentle stew lightly spiced and sweetened with the flavor of fig pair up with golden brown seared halloumi for a perfect combo. Couscous studded with almonds and raisins make the perfect base for this luscious stew.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains Milk)
½ cup
Couscous
(Contains Wheat)
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
56 g
Baby Spinach
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
56 g
Almonds, sliced
(Contains Almonds)
56 g
Sultana Raisins
2 tbsp
Fig Spread
(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)
Nutrition Values
Instructions
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop spinach.
- Cut halloumi into 1/4-inch-thick slices. / 1/2 inch cubes DO BOTH!!!
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Heat a large pot over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, carrots and onions. Reduce heat to medium.
- Cook, stirring often until tender-crisp, 4-5 min.
- Add shawarma spice blend. Cook, stirring often until fragrant, 30 sec.
- Add crushed tomatoes, half the fig spread, half the veggie stock powder, ___ water, _____ sugar, 1 tbsp (2 tbsp butter). Bring to a simmer. Cook, stirring occasionally until slightly thickened, 6-8 min.
- Meanwhile, add remaining veggie stock powder, 2/3 (1 1/4) cup water, 1 tbsp (2 tbsp) butter, to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat, then add couscous and raisins. Stir to combine.
- Cover and let stand for 5 min.
- Meanwhile, heat the same pan from step 1 over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side.
- Add remaining fig spread to the pan, off heat. Toss to coat.
- Fluff couscous with a fork. Add half the almonds (and spinach??). Stir until spinach wilts.
- Add spinach to stew? Season with salt and pepper?.
- Divide couscous and stew between bowls.
- Top stew with halloumi.
- Sprinkle remaining almonds overtop.
should halloumi be topped with the stew?
