Harissa-Honey Halloumi and Lemon Couscous
with Yogurt Sauce and Sumac-Spiced Cucumber-Tomato Salad- Milk
- Wheat
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Soy
- Crustaceans
- Egg
- Fish
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Baby heirloom tomatoes • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Mini cucumber • Shallot • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Honey • Sumac (sumac, salt) • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Parsley.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
7 g
Harissa Spice Blend
1 unit(s)
Honey
7 g
Parsley
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
2 unit(s)
Mini Cucumber
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
2 tsp
Sumac
(May be present: Sulphites, Milk, Mustard, Soy, Crustaceans, Egg, Fish, Peanuts, Sesame, Tree nuts, Wheat)
1 unit(s)
Lemon
113 g
Baby Heirloom Tomatoes
1 unit(s)
Shallot
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
⅓ tsp
Pepper*
1 tbsp
Butter*
¼ tsp
Sugar*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) oil, stock powder and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, halve tomatoes.
- Peel, then cut shallot into 1/4-inch slices.
- Halve cucumbers lengthwise. Cut into 1/2-inch half-moons.
- Finely chop parsley.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a medium bowl, add shallots and 1/4 tsp (1/2 tsp) sugar. Season with salt, then toss to combine. Set aside.
- Cut halloumi into 1/4-inch slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Season halloumi with Harissa Spice Blend,
- Heat a large non-stick pan over medium.
- When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches)
- Cook for 2-3 min per side, until golden, then add 1 tbsp (2 tbsp) butter, half the lemon juice, honey and 1/4 cup (1/3 cup) water. Cook for 2-3 min, until sauce has thickened and glazed halloumi.
- To the bowl with shallots (from step 2), add cucumbers, tomatoes, half the lemon zest, half the sumac, remaining lemon juice, and half the parsley. Season with salt and pepper. Toss to combine.
- Fluff couscous with a fork, then add remaining parsley, remaining lemon zest and remaining sumac. Stir to combine. Season with salt and pepper.
- Divide couscous and cucumber-tomato salad between plates.
- Divide halloumi on top of couscous.
- Drizzle yogurt sauce over top of chicken.
- Squeeze a lemon wedge over top.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season halloumi the same way the recipe instructs you to season chicken. When the pan is hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Follow the rest of the recipe as written.
