Quick Honey Haloumi, Salmon & Cherry Tomato Couscous
with Green Dressing
- Gluten
- Wheat
- Milk
- Fish
- Almond
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Wheat
- Crustaceans
- Molluscs
- 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
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
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. Place couscous, currants and stock concentrate in a large bowl. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) 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. • Cut the haloumi into 1cm-thick slices. • Pat salmon dry with paper towel and season both sides.
• 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 and add rosemary, the honey a generous squeeze of lemon juice and a splash of water, turning haloumi to coat. • Meanwhile, wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• To the bowl with couscous, add tomatoes, cucumber, spinach & rocket mix, green dressing and a squeeze of lemon juice. Season to taste. • Divide cherry tomato couscous between bowls. Slice salmon (if preferred). Top with salmon and rosemary-honey glazed haloumi. • Garnish with roasted almonds. Serve with any remaining lemon wedges. Enjoy!
