HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Spiced Halloumi, Tabbouleh And Mint Raita
Moroccan Spiced Halloumi, Tabbouleh and Mint Raita

Moroccan Spiced Halloumi, Tabbouleh and Mint Raita

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When Victoria came up with this recipe she was so pleased she wouldn’t stop talking about it. She had made so much, that she ate it every day for a week (and enjoyed every mouthful!).We really hope you enjoy it as much as she did!

Allergens:Cereals containing glutenMilk

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup(s)

Bulgur Wheat

(ContainsCereals containing gluten)

5 tbsp


5 tbsp

Greek Style Natural Yoghurt


2 unit(s)

Vine Tomatoes

3 unit(s)

Spring Onion

1 tbsp

Flat Leaf Parsley

½ unit(s)


1 block(s)



¼ tbsp

Harissa Spice Mix

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2397.4320000000002 kJ
Energy (kcal)573 kcal
Fat34.0 g
of which saturates20.0 g
Carbohydrate31 g
of which sugars0.0 g
Protein36 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring 350ml of water to the boil with 1/4 tsp of salt. Pour in the bulgur wheat, place a lid on the pot and rest off the heat for 25 mins, or until the water has completely soaked into the bulgur wheat.


In the meantime, you can prepare everything else. First off, the mint raita. Finely chop the mint and combine with the yoghurt, 1/4 tsp of salt and a pinch of black pepper in a small bowl. Pop in your fridge for later.


Now it’s time for the tabbouleh. Chop the tomatoes into roughly ½cm pieces and finely chop the spring onions and parsley, add them to a large bowl. Juice half the lemon and add this too, together with 3 tbsp of olive oil, 1/4 tsp of salt and 1/4 tsp of black pepper. Set aside until the bulgur wheat is ready.


Finally, the halloumi! Cut the halloumi into eight even slices. In a bowl, mix 1 tbsp of olive oil with the harissa powder. Tip: Add less harissa if you want the halloumi less spicy. Mix in the halloumi and make sure all sides are coated well. Heat a frying pan on medium-high heat, and once hot add in the halloumi without adding extra oil. Fry the halloumi for 2-3 mins on each side, until slightly charred.


The bulgur wheat should now be ready. Strain any excess water and pop into the bowl with the rest of the tabbouleh ingredients, mix well.


Serve the halloumion top of the tabbouleh and dress with the mint raita. Enjoy!