SuperQuick Moroccan Halloumi Bowls
with Fig Sauce and Couscous Salad- Milk
- Wheat
- Soy
- Gluten
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Egg
- Soy
- Fish
- Crustaceans
- Triticale
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Moroccan couscous (wheat) (durum wheat semolina) • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Carrot • Spinach • Dried cranberries (cranberries, sugar, sunflower oil) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • 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).
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
½ cup
Couscous
(Contains: Wheat May be present: Gluten)
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
56 g
Carrot, julienned
28 g
Baby Spinach
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
4 tbsp
Fig Spread
(May be present: Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
8 g
Moroccan Spice Blend
(May be present: Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
1 tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add half the stock powder, 1/8 tsp (1/4 tsp) salt and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high.
- Meanwhile, roughly chop spinach.
- Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
- Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
- When couscous is tender, fluff with a fork, then stir to combine.
- Heat a large non-stick pan over medium-high.
- While the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Moroccan Spice Blend.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi.
- Cook for 2-3 min per side, until golden.
- To the pan with halloumi, add fig spread, 1/4 cup (1/2 cup) water and remaining stock powder.
- Cook for 1 min, stirring occasionally, until fig spread melts and sauce thickens slightly.
- Stir spinach and 2 tbsp (1/4 cup) butter into couscous.
- Divide couscous and halloumi between bowls.
- Spoon any remaining sauce in the pan over top of halloumi.
If you've opted to get halloumi, while the pan heats, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper and Moroccan Spice Blend. When the pan is hot, add 1 tbsp (2 tbsp) oil, then halloumi. Cook for 2-3 min per side, until golden.
