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Glazed Halloumi on Couscous Tabbouleh

with Greek Style Yoghurt, Fig Jam and Fresh Veg

Lily StevensUpdated on November 03, 2025

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Calories

:

791 kcal

Protein

:

37.4g protein

Total

:

20 minutes

Difficulty

:

Easy

Veggie

Allergens:

Cereals containing gluten
Wheat
Milk
Soya
May contain traces of allergens

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

120 grams

Couscous

(Contains: Cereals containing gluten, Wheat May contain traces of: 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

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

200 milliliter(s)

Water for the Couscous

Nutritional information

Energy (kJ)3310 kJ

Energy (kcal)791 kcal

Fat41.2 g

of which saturates19.9 g

Carbohydrate67.3 g

of which sugars22.4 g

Dietary Fibre5.4 g

Protein37.4 g

Salt5 g

Potassium140.3 mg

Calcium15.8 mg

Iron0.8 mg

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!

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