Glazed Halloumi on Couscous Tabbouleh
with Greek Style Yoghurt, Fig Jam and Fresh Veg
The quantities provided above are averages only.
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.
Ingredients
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
20 grams
Vegetable Stock Paste
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
Nutritional information
Utensils
Instructions
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.
Meanwhile, drain the halloumi, then cut it into 2cm chunks.
Place them into a small bowl of cold water and leave to soak.
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.
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.
Stir the harissa paste, cucumber, tomato and spring onion through the couscous. Season with salt and pepper.
Share the harissa tabbouleh between your serving bowls.Top with the halloumi cubes. Drizzle over the Greek style yoghurt and remaining fig jam.
Enjoy!
