Curried Roast Carrot Couscous, Grilled Halloumi, Almonds & Sultanas

Wed, 25 March 2020

Takes 45 minutes

Makes 4-6 servings

Ingredients:

• 1 Block Halloumi cheese
• 1 clove garlic, puree
• 1 lemon, juice & rind
• 2tbls Extra Virgin Olive Oil
• 4-6 large carrots
• 1 bulb of garlic, separate cloves and peel.
• 2 tsp turmeric
• 2 tsp curry powder
• 3 tbls olive oil
• 50g almonds, toasted
• 200g couscous
• 50g sultanas
• 250ml vegetable stock, just boiling
• Handful fresh coriander, chopped
• 200g Greek yogurt
• 1 lemon, juice & rind
• 1 tbls honey
• 1tbls tahini

 

Preheat oven to 200C

Method:

1. Slice your halloumi cheese into sticks and marinade in garlic, lemon and olive oil.
2. Chop carrots into finger size sticks & put into a roasting dish.
3. Add the garlic, turmeric, curry powder & olive oil.
4. Mix this all around and place in your oven for 20-30 minutes until soft and slightly browned.
5. While that is cooking you can toast your almonds on a dry pan. Once toasted, chop them up.
6. Combine the couscous with the sultanas and pour over your stock, cover and allow to it absorb.
7. After two minutes, remove the cover and fluff up your couscous using a fork. Let it stand for a minute or two and then add your almonds and herbs.

For your dressing:

8. Mix together the yogurt, lemon juice, lemon rind, tahini and honey, I like to shake them in a jar.
9. Plate up the couscous either on a large dish or individual bowls & pop the roast carrots and garlic on top; be sure to drizzle any juice that is in the dish too.
10. Place a pan over a high heat and fry the halloumi and each side for one minute or until nice and golden.
11. Immediately pop the halloumi onto the couscous, drizzle the yogurt dressing on top and garnish with a little more coriander.