Protein Boost | Falafel-Spiced Halloumi, Chickpea & Butternut Bowls
with Zesty Garlic Vinaigrette & Pearl Couscous
Cooking time
20 minutes
Servings
2/4
Calories
1120 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Think of it as falafel for the multiverse—where some of the same yummy components have taken on a different form! So we’ve got whole chickpeas ready to roast alongside similar-size chunks of butternut squash. A bit of garlic, za’atar and lemon is all it takes to spark a classic Middle Eastern spirit. Sprinkle more spices into the vinaigrette, which sends a sparkle to chopped cuke and baby greens woven into pearls of couscous.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 200g Diced butternut squash
- 2 Garlic cloves
- 1 Lemon
- 1 Cucumber
- 540ml Chickpeas (canned)
- 165g Multicoloured pearl couscous
- 125g Halloumi
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk, Sesame , Sulphites, Wheat
You will need:
Medium pot
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
42 g
Saturated Fat
13 g
Sodium
2070 mg
Total Carb
149 g
Sugars
20 g
Protein
46 g
Fibre
20 g
Preparation
Boil the couscous
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Roast the squash & chickpeas
Meanwhile, drain and rinse the chickpeas. Mince the garlic. On a lined sheet pan, toss the squash and chickpeas with a drizzle of oil and S&P. Roast, 10 min., until partially cooked. Remove from the oven and add ½ the garlic and ½ the za’atar; toss well. Roast, 5 to 7 min., until golden brown.
Mise en place & sear the halloumi
Meanwhile, small-dice the cucumber. Zest and juice the lemon. Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate.
Make the vinaigrette
In a small bowl, combine the lemon juice, lemon zest (start with ½), remaining garlic and za’atar, 2 tbsp oil (double for 4 portions) and S&P.
Combine the couscous
To the bowl of couscous, add the spinach, ⅔ of the vinaigrette and S&P; toss well.
Plate your dish
Divide the couscous between your bowls. Top with the halloumi, squash, chickpeas and cucumber. Drizzle with the remaining vinaigrette. Bon appétit!
