Sweet Chilli Glazed Cheese and Spicy Aioli
with jewelled couscous
The golden cheese in this recipe is coated with a mix of Middle Eastern spices and glazed in sumptuous sweet chilli sauce, while a bed of bejewelled couscous forms the base of this vibrant veggie dish.
Tags:
Quick
•Veggie
•Spicy
•Climate Conscious
Allergens:
Wheat
•Celery
•Milk
•Sesame
•Mustard
•Egg
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Couscous
(Contains Wheat May be present Soya)
1 sachet(s)
Vegetable Stock
(Contains Celery)
200 grams
Grilling Cheese
(Contains Milk)
2 unit(s)
Tomato
1 unit(s)
Cucumber
1 unit(s)
Lemon
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains Sesame, Mustard)
1 sachet(s)
Harissa Paste
1 sachet(s)
Honey
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3390 kJ
Energy (kcal)810 kcal
Fat46.6 g
of which saturates18.2 g
Carbohydrate64.3 g
of which sugars22.1 g
Dietary Fiber0 g
Protein35 g
Cholesterol0 mg
Salt5.66 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Instructions
1
- Pop the couscous into a bowl.
- Stir in 200ml boiling water (500ml for 4p) and the stock powder.
- Cover with a plate or cling film.
- Leave aside for 8-10 mins (or until ready to serve).
2
- Meanwhile, drain the grilling cheese then cut into 2cm cubes. Add to a bowl of cold water.
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
3
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp of sugar (double for 4p).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
4
- Add the aioli and remaining harissa paste to a separate small bowl.
- Mix well to combine.
5
- Remove the cheese from the water and pat dry with kitchen paper.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the cheese until golden, turning often, 4-5 mins.
- Add the Middle Eastern spice mix to the pan for the final min of frying time.
- Remove the pan from the heat and add half of the sweet chilli sauce. Turn the cheese to glaze in the sauce.
6
- Add the couscous to the bowl with the tomatoes and cucumber and toss together.
- Share the jewelled couscous between bowls.
- Top with the glazed grilling cheese.
- Finish by drizzling over the harissa aioli and remaining sweet chilli sauce.
- Serve with any remaining lemon wedges for squeezing over.
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