Quick Honey Haloumi & Cherry Tomato Couscous
with Green Dressing & Roasted Almonds
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Currants
(May be present: Milk, Soy, Gluten, Wheat.)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Green Dressing
1 sachet
Vegetable Stock Pot
1 packet
Haloumi
(Contains: Milk;)
1 packet
Snacking Tomatoes
1 packet
Rosemary
1
Cucumber
1
Lemon
1 packet
Spinach & Rocket Mix
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 heatproof bowl.
• 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, in a medium bowl, place haloumi and cover with water to soak.
• Slice lemon into wedges.
• Roughly chop cucumber and roasted almonds.
• Pick rosemary leaves.
• Halve snacking tomatoes.
• Drain haloumi and pat dry. Cut 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.
• Just before serving, 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.
• Sprinkle with roasted almonds. Serve with any remaining lemon wedges. Enjoy!
