Garlicky Halloumi & Pearl Couscous Bowl
with Cucumber Salsa & Garlic Dip
- Milk
- Wheat
- Gluten
- Eggs
- Fish
- Milk
- Almond
- Wheat
- Gluten
- Soy
- Sesame
- May contain traces of allergens
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 spinach and rocket, topped with garlicky seared halloumi and served with a cooling garlic dip for that pop of garlic we know and love.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Halloumi
(Contains: Milk)
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten)
1
Cucumber
1 sachet
Chicken-Style Stock Powder
1
White Turnip
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
1 packet
Spinach & Rocket Mix
1
Lemon
1 packet
Mint
Nutrition
Utensils
Cooking Steps
• 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). Slice lemon • Finely chop baby leaves. • In a medium bowl, combine cucumber, turnip, a good squeeze of lemon juice 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 spinach & rocket mix 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 dip • Season with pepper and tear over mint and serve with any remaining lemon wedges. Enjoy!
