Double Haloumi, Olive & Pearl Couscous Bowl
with Dried Cranberries & Creamy Pesto
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
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
• To a medium bowl, add haloumi and cover with water to soak.
• Thinly slice tomato into half-moons. Roughly chop cucumber and kalamata olives.
• Thinly slice red onion (see ingredients). Finely chop garlic.
• 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 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 the 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 (cook in batches if your pan is getting crowded).
• Drain the onion.
• To the couscous, add tomato, cucumber, onion, olives, dried cranberries, spinach & rocket mix (see ingredients) and a drizzle of olive oil. Season to taste.
• Divide olive pearl couscous between bowls.
• Top with haloumi and drizzle with creamy pesto dressing to serve. Enjoy!
