Glazed Halloumi on Harissa Tabbouleh
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Glazed Halloumi on Harissa Tabbouleh

Glazed Halloumi on Harissa Tabbouleh

with Chickpeas, Tomatoes and Zesty Yoghurt

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 marinade 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.

Cereals containing gluten

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 time20 minutes


serving amount

225 grams


(Contains Milk)

½ carton(s)


10 grams

Vegetable Stock Paste

(Contains Celery)

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

1 unit(s)

Medium Tomato

1 unit(s)


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

25 grams

Red Pepper Chilli Jelly

50 grams

Harissa Paste

(Contains Sulphites)

Not included in your delivery

240 milliliter(s)

Boiled Water for the Bulgur


Nutritional information

Energy (kJ)3466 kJ
Energy (kcal)828 kcal
Fat42.7 g
of which saturates20 g
Carbohydrate75.5 g
of which sugars18.4 g
Protein38.9 g
Salt4.35 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

b) Meanwhile, fill and boil your kettle. 

c) Drain and rinse the chickpeas in a sieve.


a) Add the boiled water for the bulgur (see pantry for amount) and veg stock paste to the pan.

b) Stir in the bulgur and chickpeas (see ingredients for amount), then bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


a) Meanwhile, cut the tomato into 2cm chunks.

b) Zest and cut the lemon into wedges.

c) In a small bowl, combine the yoghurt and lemon zest. Season with salt and pepper and set aside. 



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

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the halloumi and fry until golden, 2-3 mins each side.



a) When the halloumi is cooked, remove the pan from the heat and drizzle over the red pepper chilli jelly. Turn the halloumi so it is nicely glazed on both sides.

b) Once the bulgur is cooked, stir in the harissa paste and tomato chunks.

c) Season with salt, pepper and a squeeze of lemon juice.


a) Share the harissa tabbouleh out between your serving bowls.

b) Lay the glazed halloumi slices on top. 

c) Dollop on the zesty yoghurt to finish and serve any remaining lemon wedges on the side for squeezing over.