Sassy Balsamic Halloumi over Spiced Couscous Salad
with Sweet Pepper, Raisins & Almonds
Cooking time
15 minutes
Servings
2/4
Calories
830 /serving
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
- 125g 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
36 g
Saturated Fat
13 g
Sodium
1180 mg
Total Carb
97 g
Sugars
22 g
Protein
32 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!
