This Greek-inspired dinner will bring the sunshine to your table in no more than 10 minutes! Pan-fried halloumi works really well with the fresh cucumber tzatziki and couscous, laden with almonds, sultanas and apricots. Sprinkle over a little fresh dill and Greece is the word!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.8 g||6.7 g|
|Protein||9.6 g||36.9 g|
|Salt||1.25 g||4.78 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil half a kettle
Grate the cucumber
Strip the mint leaves from their stems and chop them roughly, discard the stems
Cut the lemon[s] into wedges
Once the kettle has boiled, crumble 1/2  Knorr vegetable stock cube into a heatproof bowl with the sultanas, dried apricots and couscous
Add 250ml [500ml] boiled water, give everything a good mix up, cover and set aside for later
Add the natural yoghurt to a bowl with the grated cucumber, chopped mint and a generous pinch of salt
Add a drizzle of olive oil and the juice of 1  lemon wedge[s] and stir it all together – this is your tzatziki
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Cut the halloumi into bite-sized pieces
Once hot, add the halloumi and cook for 1-2 min on each side or until golden
Whilst the halloumi is cooking, chop the dill roughly, including the stalks
Add the flaked almonds to the fruity couscous with a generous drizzle of olive oil and the juice of 1  lemon wedge[s] and fluff everything up with a fork
Serve the halloumi with the tzatziki and fruity couscous to the side
Garnish with the chopped dill and a wedge of lemon