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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*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.
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
120g couscous
durum wheat (gluten) semolina (100%)
natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
Allergens highlighted by † (celery, nut, sulphites, milk, gluten)
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 generous 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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