Glazed Halloumi on Couscous Tabbouleh
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Glazed Halloumi on Couscous Tabbouleh

with Greek Style Yoghurt, Fig Jam and Fresh Veg

Tags:
Veggie
Quick
Allergens:
Cereals containing gluten
Celery
Milk
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

120 grams

Couscous

(Contains Cereals containing gluten May contain Soya)

20 grams

Vegetable Stock Paste

(Contains Celery)

225 grams

Halloumi

(Contains Milk)

1 unit(s)

Baby Cucumber

2 unit(s)

Medium Tomato

1 unit(s)

Spring Onion

40 grams

Fig Jam

50 grams

Harissa Paste

(Contains Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

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Nutritional information

Energy (kJ)3333 kJ
Energy (kcal)797 kcal
Fat41.8 g
of which saturates19.9 g
Carbohydrate66.6 g
of which sugars22.2 g
Protein37.4 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Bowl
Kettle
Small Bowl
Large Frying Pan

Instructions

1

Boil a full kettle.

Put the couscous in a large bowl. Pour in the boiled water for the couscous (see pantry for amount), stir in the veg stock paste, then cover tightly with cling film.

Leave to the side for 10 mins or until ready to serve.

2

Meanwhile, drain the halloumi, then cut it into 2cm chunks.

Place them into a small bowl of cold water and leave to soak. 

3

Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

Cut the tomato into 1cm chunks.

Trim and thinly slice the spring onion.

4

Remove the halloumi cubes from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry, turning frequently, until golden, 6-7 mins.

Drizzle over half of the fig jam and turn to coat in the glaze.

5

Stir the harissa paste, cucumber, tomato and spring onion through the couscous. Season with salt and pepper.

6

Share the harissa tabbouleh between your serving bowls.Top with the halloumi cubes. Drizzle over the Greek style yoghurt and remaining fig jam.

Enjoy!