Quick Honey Haloumi & Cherry Tomato Couscous
with Green Dressing
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
A hearty bowl of couscous is just what the doctor ordered. Studded with currants, this couscous bowl perfectly combines juicy cherry tomatoes, cucumber and a leafy spinach and rocket mix. With rosemary, honey and lemon-infused haloumi to tie it all together, you won’t be able to wipe the smile off your dial.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Cucumber
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Green Goddess Dressing
1 packet
Haloumi
(Contains: Milk)
1
Lemon
1 packet
Rosemary
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
1 packet
Roasted Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
1 tbs
honey
Utensils
Cooking Steps
• Boil the kettle.
• In a medium heatproof bowl, add couscous, currants and stock concentrate.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover
with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• Meanwhile, slice lemon into wedges.
• Roughly chop cucumber.
• Pick rosemary.
• Halve snacking tomatoes.
• Roughly chop roasted almonds.
• 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.
• Remove pan from heat, then add rosemary, the honey, a generous squeeze of
lemon juice and a splash of water, turning haloumi to coat.
• To the bowl with couscous, add tomatoes, cucumber, spinach & rocket mix,
green dressing and a squeeze of lemon juice. Season to taste with salt and
pepper.
• Divide cherry tomato couscous between bowls. Top with honey haloumi and
sprinkle with almonds.
• Serve with any remaining lemon wedges. Enjoy!
