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Halloumi & Pearl Couscous Bowl
Halloumi & Pearl Couscous Bowl

Halloumi & Pearl Couscous Bowl

with Cucumber Salsa & Aioli

The Mediterranean has some very fresh dishes that leave you feeling relaxed and rejuvenated. We’re taking a page out of their recipe book and creating a pearl couscous bowl studded with baby leaves, topped with zesty seared halloumi and served with a cooling aioli for that pop of garlic we know and love.

We’ve replaced the white turnip in this recipe with cherry tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Veggie
Mediterranean
Allergens:
Milk
Wheat
Gluten
Eggs
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Halloumi

1 packet

Pearl (Israeli) Couscous

1

Cucumber

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

1 packet

Cherry Tomatoes

1 packet

Garlic Aioli

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

1 drizzle

white wine vinegar

Nutrition Values

Calories746 kcal
Energy (kJ)3120 kJ
Fat42.2 g
of which saturates19.2 g
Carbohydrate56.9 g
of which sugars8.1 g
Dietary Fibre5.7 g
Protein31.9 g
Sodium1830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Lid
Medium Saucepan

Cooking Steps

Make the pearl couscous
1

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered, stirring occasionally, until tender and water is absorbed, 10-12 minutes.
• In a medium bowl, place halloumi and cover with water to soak.

Make the salsa
2

• Meanwhile, thinly slice cucumber into half-moons.
• Thinly slice white turnip (see ingredients).
• Finely chop baby leaves.
• In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

Prep the halloumi
3

• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add halloumi and turn to coat.

Cook the halloumi
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi until golden brown, 1-2 minutes each side.

Bring it all together
5

• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.

Finish & serve
6

• Divide pearl couscous between bowls.
• Top with garlicky halloumi, cucumber salsa and garlic aioli.
• Season with pepper to serve. Enjoy!

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