Haloumi, Olive & Pearl Couscous Bowl

• In a large saucepan, heat a drizzle of olive oil
over medium-high heat.
• Toast pearl couscous and garlic, stirring 
occasionally, until golden and fragrant,
1-2 minutes.
• Carefully half-fill the saucepan with water, then 
add a pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle 
of olive oil.

• In a small bowl, combine the white wine
vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add 
it to pickling liquid. Add enough water to just 
cover onion. Set aside. 

• While the couscous is cooling, drain haloumi
and pat dry. Cut haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes
each side.

• Drain the onion.
• To the couscous, add tomato, cucumber, onion, 
olives, dried cranberries (see ingredients), 
spinach & rocket mix (see ingredients) and a 
drizzle of olive oil. Season with salt and pepper
to taste.