Speedy Honey Halloumi & Pearl Couscous Salad
with Herby Mayo & Roasted Almonds
- Eggs
- Soy
- Wheat
- Gluten
- Milk
- Almond
Who doesn’t love the signature combo of honey and succulent halloumi? With tender pearl couscous to soak up all the flavour and tossed through with crunchy cucumber and carrot, just add a drizzle of herby dill-parsley mayonnaise to make it a meal that you won’t be able to resist! We’ve replaced the cucumber in this recipe with snacking tomatoes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 packet
Mint
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten)
1 packet
Snacking Tomatoes
1 packet
Halloumi
(Contains: Milk)
1
Lemon
1 packet
Baby Spinach Leaves
1
Julienned Carrot
1 packet
Roasted almonds
(Contains: Almond)
1 sachet
Middle Eastern Seasoning
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Roughly chop cucumber. Slice lemon into wedges. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan, then add chicken-style stock powder and a drizzle of olive oil.
• Cut the halloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi and garlic & herb seasoning, until golden brown, 2-4 minutes each side. • Remove from the heat, then add the honey and toss halloumi to coat.
• Add rocket to the couscous, along with cucumber, julienned carrot, a squeeze of lemon juice and a drizzle of olive oil. Tear in mint and toss to coat. Season to taste with salt and pepper.
• Divide pearl couscous salad between bowls. • Top with honey halloumi. • Drizzle over dill & parsley mayonnaise. Garnish with roasted almonds. Serve with any remaining lemon wedges. Enjoy!
