Fig Glazed Halloumi and Tomato Stew
with Jeweled Couscous
Inspired by Indian sag paneer, we are swapping the traditional cheese for creamy, golden chunks of halloumi and pairing it up with lots of hearty spinach. Gently spiced with an aromatic blend of spices, this is a mean, green, veggie-loaded dinner machine!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Haloumi
(Contient Lait)
¾ tasse(s)
Riz basmati
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Lait, Blé)
1 pièce(s)
Oignon jaune
340 g
Courge musquée, en dés
113 g
Bébés épinards
7 g
Coriandre
1 pièce(s)
Lime
1 pièce(s)
Lait de coco
1 cs
Bouillon de légumes en poudre
(Contient Soya, Sulfites Peut contenir Blé, Moutarde, Sésame, Sulfites, Soya, Noix, Lait, Arachides, Triticale)
1 cs
Mélange d'épices indien
(Peut contenir Sésame, Soya, Noix, Sulfites, Moutarde, Triticale, Lait, Arachides, Blé)
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
28 g
Échalotes frites
(Contient Blé Peut contenir Sésame, Soya, Sulfites, Noix, Moutarde, Gluten, Lait, Arachides)
Pas inclus dans votre livraison
2 cs
Beurre non salé*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Add squash, half the Indian Spice Mix and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper. Toss to coat. Roast in the middle of the oven, stirring halfway, until golden and tender, 18-22 min.
- While squash roasts, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once the water boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
- Meanwhile, zest, then juice half the lime. Cut remaining lime into wedges.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop cilantro.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Heat a large non-stick pan over medium-high heat.
- While pan heats, cut halloumi into 1/2-inch cubes. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook, stirring occasionally, until golden-brown, 4-6 min. Transfer to a plate and cover to keep warm.
- Melt 1 tbsp (2 tbsp) butter in a small microwaveable bowl for 30 sec. Add half the cilantro. Season with salt and pepper. Stir to mix.
- Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil and onions. Cook, stirring often, until softened and golden, 3-4 min.
- Add ginger-garlic puree and remaining Indian Spice Mix. Stir to combine.
- Add coconut milk, halloumi, stock powder and lime juice to the pan with onion mixture. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Cook, stirring often, until sauce has thickened slightly and halloumi is tender, 3-4 min.
- While braise cooks, place flatbread directly on top rack of oven. Toast until lightly crisp, 2-4 min.
- Add squash and spinach to halloumi braise. Cook, stirring often, until spinach wilts, 1-2 min.
- Brush cilantro butter over flatbreads and tear or cut into wedges.
- Fluff rice with a fork. Stir in lime zest, half the crispy shallots and remining cilantro.
- Divide rice, halloumi braise and flatbreads between plates.
- Sprinkle remaining crispy shallots over top.
- Squeeze a lime wedge over top.