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Moroccan Recipes
Moroccan-Style Haloumi

Moroccan-Style Haloumi

with Couscous Tabbouleh & Yoghurt Dressing

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3.3 / 4 Ratingout of 645 ratings
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Try our hearty version of tabbouleh with couscous and baby spinach as the base. When paired with Moroccan spiced haloumi (is haloumi our favourite cheese? We can’t decide, but when we take a bite of this we think it might be), it really results in something truly delicious.

Allergens:MilkGlutenSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

mint

1 unit

lemon

1 unit

tomato

1 unit

cucumber

1 packet

currants

1 block

haloumi

(ContainsMilk)

1 packet

couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)

½ cube

vegetable stock

1 packet

Greek yoghurt

(ContainsMilk)

½ sachet

chermoula spice mix

(ContainsSulphites)

1 bunch

spring onions

1 clove

garlic

1 bag

baby spinach leaves

Not included in your delivery

olive oil

3 tsp

water (for the yoghurt)

¾ cup

water (for the couscous)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2470 kJ
Fat24.9 g
of which saturates15.4 g
Carbohydrate58.3 g
of which sugars19.4 g
Protein29.8 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Small Bowl
Lid
Medium Pan
Medium Bowl
Medium Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Finely chop the garlic (or use a garlic press). Pick and finely chop the mint leaves. Cut the haloumi lengthways into 1cm slices. Place the haloumi slices into a medium bowl of cold water and set aside to soak for at least 5 minutes. TIP: Soaking the haloumi helps mellow the saltiness! Finely chop the tomato and cucumber. Roughly chop the baby spinach leaves. Thinly slice the spring onion.

Cook the freekeh
Cook the freekeh
2

In a small bowl, combine the Greek yoghurt, a squeeze of lemon juice, 1/2 the mint and the water (for the yoghurt). Slice the remaining lemon into wedges. TIP: Feel free to add more or less lemon juice, depending on your taste.

Make the dressing
Make the dressing
3

In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous), crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

Cook the haloumi
Cook the haloumi
4

Drain the haloumi and pat dry with paper towel. In a medium bowl, place the haloumi and chermoula spice blend (see ingredients list). Add a drizzle of olive oil and toss to coat the haloumi. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the haloumi and cook until golden brown, 2 minutes each side. TIP: Don’t worry if the spice chars slightly in the pan, it will add a smokey flavour to the dish.

PREP THE FREEKEH
PREP THE FREEKEH
5

Add the tomato, cucumber, chopped baby spinach and spring onion to the couscous and stir to combine. Season to taste with salt and pepper. TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper and taste again - keeping in mind that haloumi is salty!

Serve up
Serve up
6

Divide the couscous tabbouleh between bowls and top with the haloumi. Drizzle with the yoghurt dressing and serve any remaining lemon wedges on the side. Garnish with the remaining mint.