Crispy Lebanese Haloumi with Veggie-Packed Couscous & Garlic Yoghurt

Ready in 40 minutes • Serves 6
This dish most recently appeared in Bargain Box (4 Nights For 6) on Sunday, November 27, 2022.

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Sweet roasted pumpkin, salty haloumi and fresh spinach are a match made in heaven. Haloumi is coated in our fragrant Lebanese spice mix, then fried until super crispy. Topped with a ridiculously good garlic yoghurt dip for a tangy finish.

Ingredients

Garlic Yoghurt

1 garlic clove, minced
200g yoghurt

Haloumi

600g haloumi cheese, sliced 1cm
1/2 pack Lebanese spices
2 Tbsp cornflour
1 drizzle of oil

Couscous

2 cup boiling water
2 cup couscous
1 1/2 tsp Massels premium vegetable stock powder

Veggies

1 brown onion, sliced
2 carrot, cut in half lengthways & thinly sliced
600g diced pumpkin
1/2 pack Lebanese spices
1 drizzle of oil
150g baby spinach
1 drizzle of olive oil

Steps

Preheat oven to 220°C (or 200°C fan bake). Boil a full kettle.
Slice onion and cut carrot in half lengthways and thinly slice. Toss on a large lined oven tray with pumpkin, first measure of Lebanese spices and oil. Season with salt and pepper and roast for about 20-25 mins, until golden and tender.
While veggies cook, combine boiling water measure, couscous and vegetable stock powder in a medium bowl. Stir, cover and leave to swell for 5 mins. Mince garlic. Mix in a small bowl with yoghurt. Season to taste with salt and pepper. Put aside for serving.
Pat haloumi dry and slice 1cm. Toss in a medium bowl with second measure of Lebanese spices and cornflour. Heat oil in a large frypan on medium-high. Cook haloumi, in batches for 1-2 mins each side, or until golden. Running dry? Add more oil between batches.
Add cooked couscous to tray with veggies and mix through spinach. Drizzle with olive oil and season to taste with pepper. Plate up veggie couscous and top with haloumi. Drizzle over garlic yoghurt. Yum!

Nutritional Information

Energy	2906 kj 695 kcal
Protein	35.2g
Carbohydrate	61.6g
Fat	33.5g