Herb-packed lemony couscous under golden pan-seared paneer

$4.22/serving$4.26at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• paneer1 block
• couscous3/4 cup
• vegetable stock1 cup
• parsley2 big handfuls
• minta handful
• roma tomato3 ea
• cucumberhalf a cucumber
• green onion2 stalks
• lemon2 ea
• olive oil3 tbsp
• paprika2 tsp

Method

1Steam the couscous

• •Bring the vegetable stock to a boil.
• •Stir in the couscous, cover, and take it off the heat.
• •Let it steam 5 minutes, then fluff with a fork and cool slightly.

2Chop the herbs and vegetables

• •Finely chop the parsley and mint.
• •Dice the roma tomatoes and half of the cucumber.
• •Thinly slice the green onions.

3Dress the couscous

• •Toss the couscous with the herbs, vegetables, the juice of one lemon and 2 tbsp of the olive oil.
• •Season generously to taste.

4Sear the paneer

• •Slice the paneer into 1/2 inch slabs and pat dry.
• •Dust with the paprika and a pinch of salt.
• •Heat the remaining olive oil in a nonstick pan over medium-high heat.
• •Sear the paneer 2 to 3 minutes per side until deep golden.

5Plate

• •Pile the tabbouleh-style couscous onto two plates.
• •Lay the golden paneer on top.
• •Serve with the remaining lemon in wedges.