Indian Style Cauliflower and Halloumi

Informations supplémentaires

35 min. | 852 kcal | easy | Vegetarian | Printable version

1. Setup Cut the cauliflower into small pieces. Cut the halloumi, zucchini and tomatoes into small cubes. Chop the cilantro.

2. Cook the zucchini Heat a drizzle of oil in a skillet over medium high heat. Cook the zucchini cubes for 4-6 minutes until browned. Add salt and pepper. Remove from skillet with a slotted spoon.

3. Cook the couscous Meanwhile, bring a saucepan with 1 ^2P | 1.5 ^3P cups of water and the broth cube to a boil. Pour the couscous, cover and let the couscous absorb the liquid off heat, about 5 minutes. Break up the couscous with a fork. Add the zucchini to the couscous and adjust the salt and pepper to taste.

4. Cook the cauliflower Add a drizzle of oil to the pan if needed. Add the cauliflower and cook 5-7 minutes over medium high heat until browned. Add the tomatoes, spices, 1/4 ^2P | 1/3 ^3P cup of water and cook for 3-4 minutes over medium heat. Lightly mash the tomatoes in the pan.

5. Add the cream Add the halloumi and cook for 2 minutes. Add the cream and simmer for 2-3 minutes over medium low heat. Adjust seasoning to taste.

6. Plate your dish Serve the cauliflower and halloumi with the couscous and garnish with the yogurt and cilantro. Bon appétit!

0.75unitCauliflower

200gHalloumi Cheese

2unitTomato(es)

1unitZucchini(s)

1unitCilantro

80mlCream 18%

7.5gSpice Mix (Cumin Powder,Garlic Powder,Turmeric Powder,)

1unitVegetable Broth Cube(s)

180gCouscous

100gGreek Yogourt 2%

What you need

852 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 80g

27%

fat 41g

63%

cholesterol 145mg

48%

fiber 11g

44%

protein 45g

saturated 25g

125%

sodium 1634mg

68%

sugar 12g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg