Haloumi with Jewelled Couscous Salad
- Gluten
- Wheat
- Pine Nut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- May contain traces of allergens
- Cashew
- Traces of Cashew
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.
Ingredients
1 packet
dried cranberries
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew.)
½ cup
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 tbs
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Cashew.)
1 bunch
parsley
1
cucumber
1
carrot
½
lime
1 packet
haloumi
(Contains: Milk;)
Not included in your delivery
1 cup
boiling water
2 tsp
olive oil
Utensils
Cooking Steps
To prepare the ingredients, finely chop the parsley and finely dice the cucumber. Slice the haloumi. Peel and grate the carrot. Juice the lime.
In a small bowl, soak the dried cranberries in half of the boiling water for 15 minutes. Drain.
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.
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.
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.
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.
Divide the jewelled couscous between plates and top with the haloumi slices.
