Double Haloumi, Olive & Pearl Couscous Bowl
with Dried Cranberries & Creamy Pesto
- Milk
- Eggs
- Walnut
- Gluten
- Wheat
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
With favourite ingredients from the sun-soaked Mediterranean region, this bowl is supercharged with flavour and texture - from the squeaky haloumi and creamy fetta (yep, double cheese!) through to the crunchy cucumber and al dente pearl couscous. Bring it all together with some peppery parsley and a good drizzle of our bright pesto dressing.
Ingredients
1 packet
Spinach & Rocket Mix
1
Tomato
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew)
1 packet
Kalamata Olives
2 packet
Haloumi
(Contains: Milk)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut May be present: Almond, Cashew, Macadamia)
2
Garlic
1
Red Onion
1
Cucumber
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ To a medium bowl, add haloumi and cover with water to soak.
ā¢ Thinly slice tomato into half-moons. Roughly chop cucumber and kalamata olives.
ā¢ Thinly slice red onion (see ingredients). Finely chop garlic.
ā¢ In a large saucepan, heat a drizzle of olive oil over medium-high heat.
ā¢ Toast pearl couscous and garlic, stirring occasionally, until golden and fragrant, 1-2 minutes.
ā¢ Carefully half-fill the saucepan with water, then add a pinch of salt.
ā¢ Simmer, uncovered, until tender, 14-16 minutes.
ā¢ Drain, rinse and return to the pan with a drizzle of olive oil.
ā¢ In a small bowl, combine the vinegar and a good pinch of sugar and salt.
ā¢ Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
ā¢ While the couscous is cooling, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
ā¢ In a large frying pan, heat a drizzle of olive oil over medium-high heat.
ā¢ Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded).
ā¢ Drain the onion.
ā¢ To the couscous, add tomato, cucumber, onion, olives, dried cranberries, spinach & rocket mix (see ingredients) and a drizzle of olive oil. Season to taste.
ā¢ Divide olive pearl couscous between bowls.
ā¢ Top with haloumi and drizzle with creamy pesto dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the combination of Mediterranean flavours, though some found the mix of olives, pesto, and cranberries unusual.
- Ease of prep:Ā Customers described this dish as simple and straightforward to prepare.
- Suggestions:Ā Consider reducing or omitting the cranberries if you prefer less sweetness in your savoury dishes.
- Leftovers:Ā The dish holds up well, making for a tasty lunch the following day.
