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Haloumi with Jewelled Couscous Salad

Haloumi with Jewelled Couscous Salad

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Aside from the festive cheer and presents, our favourite thing about Christmas here at HelloFresh is the colours. With that in mind, why not extend the colours of Christmas into the food you eat – they don’t say eat a rainbow for nothing! Glorious red and green are studded through this couscous salad – it’s the perfect side for your Boxing Day barbeque. Soaking the dried cranberries in boiling water plumps them up and freshens their flavour beautifully.

Tags:Under 30 MinutesVeggie
Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

dried cranberries

½ cup

couscous

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 tbs

pine nuts

(ContainsTree Nuts)

1 bunch

parsley

1

cucumber

1

carrot

½

lime

1 packet

haloumi

(ContainsMilk)

Not included in your delivery

1 cup

boiling water

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)21.3 kJ
Fat21.3 g
of which saturates8.9 g
Carbohydrate64.9 g
of which sugars14.8 g
Dietary Fibre0 g
Protein19.9 g
Sodium677 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Cling Wrap
Fork
Large Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, finely chop the parsley and finely dice the cucumber. Slice the haloumi. Peel and grate the carrot. Juice the lime.

2

In a small bowl, soak the dried cranberries in half of the boiling water for 15 minutes. Drain.

3

Place the couscous in a large bowl. Pour the remaining boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.

4

Heat a medium frying pan over a medium-low heat. Add the pine nuts and cook until toasted. Remove immediately from the pan so they don't continue to cook.

5

Add the pine nuts, soaked cranberries, parsley, cucumber and carrot to the couscous. Drizzle with the olive oil and lime juice. Season to taste with salt and pepper and then toss well. Set aside.

6

Place the same medium frying pan over a medium-high heat. Spray or brush lightly with olive oil. Add the haloumi and cook for 1-2 minutes on each side or until golden.

7

Divide the jewelled couscous between plates and top with the haloumi slices.