One-Pan Tandoori Haloumi & Veggie Couscous
with Cucumber Raita & Flaked Almonds
This tandoori paste is the talk of the town so when we add to this simple combo of haloumi and veggie couscous, you'll be coming back for seconds (and thirds!).
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
cucumber
1 packet
haloumi
(Contains Milk;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
tandoori paste
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
½ packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
¾ cup
water
20 g
butter
(Contains Milk;)
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water to soak. Drain haloumi and pat dry. • In a second medium bowl, combine mild North Indian, haloumi, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • In the last 2 minutes of carrot cook time, add haloumi and cook until golden brown, 1-2 minutes each side. • Stir in tandoori paste, until combined, 1 minute.
TIP: The seasoning will char in the pan, this adds to the flavour!
• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori haloumi and veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!