Bring some Greek sunshine to your table in 10 minutes by tossing almonds, sultanas and apricots with couscous. Top with golden halloumi, a dollop of tzatziki and dill to serve. Greece is the word!
Prep Time
10 min
Cuisine
Greek
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1 bag of flaked almonds (15g)<span class="strong">†</span>
1 bag of diced apricots (30g)<span class="strong">†</span>
120g couscous<span class="strong">†</span>
80g natural yoghurt<span class="strong">†</span>
200g halloumi<span class="strong">†</span>
vegetable stock mix sachet (5.5g)
Typical Values
per 100g
per serving
Energy
793 kJ 189 kcal
3014 kJ 719 kcal
Fat of which saturates
8.5 g 4.3 g
32.1 g 16.4 g
Carbohydrate of which sugars
18.9 g 7.4 g
71.7 g 28.3 g
Fibre
1.8 g
6.9 g
Protein
9.5 g
36.2 g
Salt
0.79 g
2.99 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 bag of sultanas (30g)
sultanas, sunflower oil
1/2 cucumber
cucumber
10g mint & dill mix
mint & dill mix
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
Allergens highlighted by † (nut, sulphites, gluten, milk)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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)
2
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
3
Once the kettle has boiled, crumble 1/2 [1]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
4
Add the natural yoghurt to a bowl with the grated cucumber, chopped mint and a pinch of salt
Add a drizzle of olive oil and the juice of 1 [2]lemon wedge[s] and stir it all together – this is your tzatziki
5
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
6
Whilst the halloumi is cooking, chop the dill roughly, including the stalks
7
Add the flaked almonds to the fruity couscous with a generous drizzle of olive oil and the juice of 1 [2] lemon wedge[s] and fluff everything up with a fork
8
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