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Chermoula Spiced Halloumi

Chermoula Spiced Halloumi

with Bulgur Wheat & Chickpea Tabboulleh

Rapid
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A zesty blend of spices and herbs, chermoula is a Moroccan spice traditionally used to season fish and meat. But as you will see, chermoula also works brilliantly in vegetarian dishes like this one, complementing the sweetness of the honey and the freshness of the minty yoghurt dressing. Regardless of the weather outside, this recipe is guaranteed to take you to the warm, sunny climes of Northern Africa.

Allergens:CeleryGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Chickpeas

1 pot(s)

Chermoula Spice

1 sachet

Vegetable Stock Powder

(ContainsCelery)

120 grams

Bulgur Wheat

(ContainsGluten)

2 unit(s)

Vine Tomatoes

1 bunch(es)

Mint

1 unit(s)

Lemon

1 block(s)

Halloumi

(ContainsMilk)

75 grams

Greek Style Yoghurt

(ContainsMilk)

1 sachet

Honey

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3577 kJ
Energy (kcal)855 kcal
Fat38.0 g
of which saturates21.0 g
Carbohydrate77 g
of which sugars17.0 g
Protein47 g
Salt4.74 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Lid
Saucepan
Sieve
Spoon
Cutting board
Grater
Knife
Zester
Frying Pan
Small Bowl
Bowl
Instructionsarrow up iconarrow up icon
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1

Fill and boil your kettle. Heat a drizzle of oil in a large saucepan over medium high heat. While the pan heats up, drain and rinse the chickpeas in a colander. Add the chickpeas to the pan along with the chermoula spice mix. Stir and cook for 1 minute, then add the boiling water (see ingredients for amount) and stock powder. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

2

Chop the tomatoes into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest, then halve the lemon. Cut the halloumi into 3 slices per person.

3

Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, lay in the halloumi. Cook the halloumi until golden brown, 2-3 mins on each side.

4

Meanwhile, put the greek yoghurt in a small bowl and add half the mint and half the lemon zest. Season with salt and pepper. Stir together and keep to one side.

5

When the halloumi is cooked, remove the pan from the heat and drizzle the honey over the halloumi. Stir the tomato, leftover lemon zest and mint into the bulgur wheat. Add salt, pepper and lemon juice to taste.

6

Share the bulgur between your plates and top with the halloumi slices. Finish with a dollop of herby yoghurt. Enjoy!