Harissa Stewed Eggplant and Halloumi
with Studded Couscous and Yogurt Sauce
This delicious veggie meal features tender eggplant, briny halloumi, raisin-studded couscous and a side of buttery garlic flatbread.
Ingredients: Eggplant • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Halloumi (pasteurized cow milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Moroccan couscous (durum wheat semolina) (wheat) • Mirepoix (carrot, onion, celery) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Raisin (raisins, cottonseed oil and/or sunflower oil) • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavour) (soy, sulphites) • Parsley • Harissa spice blend (spices, salt, dehydrated garlic, canola oil, silicon dioxide, spice extract) • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains Milk)
1 cup
Couscous
(Contains Wheat)
2 unit(s)
Flatbread
(Contains Milk, Soy, Wheat May contain Gluten)
113 g
Mirepoix
1 unit(s)
Eggplant
7 g
Parsley
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
1 unit(s)
Greek Yogurt
(Contains Milk)
2 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
1 tbsp
Harissa Spice Blend
(May contain Egg, Soy, Mustard, Milk, Sulphites, Fish, Wheat, Sesame, Triticale)
28 g
Sultana Raisins
(May contain Peanuts, Sesame, Sulphites, Milk, Tree nuts, Gluten, Egg, Soy, Mustard)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Cut eggplant into 1/2-inch pieces. (TIP: Peel eggplant before cutting, if desired.)
- Transfer eggplant to a parchment-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Season with half the Harissa Spice Blend, salt and pepper. Toss to coat
- Roast in the top of the oven, stirring halfway until golden and tender, 12-15 min.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Add half the garlic, half the parsley and 1 tbsp (2 tbsp) butter to a microwave-safe bowl. Melt for 30 sec. Season with salt and pepper. Stir to mix.
- Add yogurt, remaining parsley, remaining garlic and 1/8 tsp (1/4 tsp) sugar to a medium bowl. Season with salt and pepper. Stir to mix.
- Add half the stock powder, 1 1/3 cups (2 2/3 cups) water, 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, remove from heat. Add raisins and couscous. Stir to combine. Cover and let stand for 5 min. When couscous is tender, fluff with a fork.
- Cut halloumi into 1/2-inch cubes, then pat dry with paper towels.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until golden and tender-crisp, 2-3 min.
- Add remaining Harissa Spice Blend, Stir to coat.
- Add tomato sauce base, roasted pepper pesto, remaining stock powder and 3/4 cup (1 1/2 cups) water. Bring to a simmer.
- Add halloumi and eggplant. Stir to coat. Reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and halloumi is tender, 3-4 min. Season to taste with salt and pepper.
- While braise simmers, toast flatbreads directly on the top oven racks until lightly crisp, 3-4 min.
- Spread garlic butter over flatbreads.
- Divide couscous and braise between bowls.
- Dollop herbed yogurt over top.
- Cut or tear garlic flatbread and serve alongside.