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!
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
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
1 drizzle
olive oil
1.5 cup
water
1 drizzle
white wine vinegar
• 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.
• 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.
• 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.
• 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.
• Add baby leaves and a drizzle of olive oil to the couscous and stir to combine. Season to taste.
• Divide pearl couscous between bowls.
• Top with garlicky halloumi, cucumber salsa and garlic aioli.
• Season with pepper to serve. Enjoy!