To sizzle up a spicy Middle Eastern-style stew, you'll simmer golden halloumi and spinach in a thick tomato sauce. Ready in 10 mins, and served with sultana couscous on the side. Delish!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.3 g||7.7 g|
|Protein||11 g||37 g|
|Salt||1.52 g||5.11 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 a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Chop the halloumi into bite-sized pieces
Once hot, add the halloumi to the pan and cook for 1-2 min or until starting to brown
Dissolve 1/2  Knorr vegetable stock cube in a heatproof bowl in 200ml [400ml] boiled water
Add the couscous and sultanas, stir, cover and set aside
Once the halloumi has started to brown, add the baharat and chilli flakes (can't handle the heat? Go easy!) cook for 30 secs or until fragrant
Once fragrant, add the tomato frito, spinach and a splash of boiled water and cook for 2-3 min or until the spinach has wilted and the sauce has thickened to a pasta sauce-like consistency
Season with a pinch of salt and pepper – this is your halloumi stew
Strip the mint leaves from their stems and chop them roughly, discard the stems
Add a drizzle of olive oil to the couscous and fluff it up with a fork
Serve the halloumi stew with the couscous to the side
Garnish with the chopped mint and flaked almonds