Protein Boost | Sassy Balsamic Double Halloumi over Spiced Couscous Salad
with Sweet Pepper, Raisins & Almonds
Cooking time
15 minutes
Servings
2/4
Calories
1170 /serving
Protein to the power of two! Double up on the good stuff with our Protein Boost option. Hallou, is it mi you’re looking for? It will be when the salty-squeaky cheese is basted with balsamic vinegar. Let the dark and tangy seared slices sit in gleaming glory atop a nifty salad composed of crisp, sweet and crunchy elements. It combines almonds, raisins, sweet pepper and warm couscous spiced with a mystically complex spice blend we call Red Ras el Hanout (which translates to ‘top shelf’ in Arabic, for good reason).
We will send you:
- 15ml Minced garlic
- 2 Cucumbers
- 1 Sweet pepper
- 30ml Balsamic vinegar
- 45ml Apple-tahini vinaigrette
- 30g Raisins
- 25g Almonds
- 100g Couscous
- 250g Halloumi
- 8g Red Ras el Hanout (paprika, cumin, ginger, coriander, turmeric, cinnamon, fennel seed, nutmeg, cardamom, allspice, black pepper, caraway, galangal, cloves, mace, rose petals, lavender, bay leaf, saffron)
Contains: Almonds, Milk, Sesame, Soy, Sulphites, Wheat
You will need:
Small pot (or kettle)
Medium pan
Medium pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Medium heatproof bowl
Total Fat
53 g
Saturated Fat
23 g
Sodium
2290 mg
Total Carb
125 g
Sugars
26 g
Protein
51 g
Fibre
7 g
Preparation
Toast the almonds & cook the couscous
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a medium pan, heat a drizzle of oil on medium-high. Add the almonds (roughly chop if whole) and garlic. Toast, stirring frequently, 1 to 2 min., until the almonds are lightly browned and the garlic is fragrant. Transfer to a medium heatproof bowl and add the couscous, raisins, spices, a big pinch of salt and the boiling water; stir well. Cover and let sit for 10 min. Fluff and keep warm.
Mise en place
Meanwhile, small-dice the cucumbers. Core and small-dice the sweet pepper.
Sear the halloumi
Rinse the halloumi and pat dry with paper towel; thinly slice. In a second medium pan (non-stick if possible), heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Add the vinegar and cook, basting the halloumi, 30 sec. to 1 min., until reduced.
Make the salad
To the bowl of couscous, add the sweet pepper, cucumbers, vinaigrette and S&P; stir well.
Plate your dish
Divide the salad between your plates. Top with the halloumi. Bon appétit!
