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Halloumi and Pearled Couscous Grain Bowl

Halloumi and Pearled Couscous Grain Bowl

with olives and sweet potato
Get 50% off your first box!
Get 50% off your first box!
Calories
: 
692 kcal
Protein
: 
22.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Tomato

2 unit(s)

Cucumber

5 grams

Parsley

30 grams

Green Pesto

2 sachet(s)

Garlic & Herbs

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

30 grams

Olives

100 grams

Greek Style Cheese

(Contains: Milk)

1 unit(s)

Sweet Potato

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2897 kJ
Energy (kcal)692 kcal
Fat26.2 g
of which saturates11.2 g
Carbohydrate91.5 g
of which sugars12.9 g
Dietary Fiber5.4 g
Protein22.3 g
Salt8 g
Potassium809.8 mg
Calcium62.4 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid

Cooking steps

Roast the Sweet Potato
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm cubes. Add to a large (lined) baking tray.
  • Toss with oil, half the garlic and herb mix, salt and pepper.
  • Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 20-30 mins. Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

Cook the Couscous
2
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Rest
3
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Cut the tomato into 2cm chunks.
  • Roughly chop the parsley (stalks and all). 
  • Roughly chop the olives.
  • Crumble the Greek style cheese into small pieces.
Toss the salad
4
  • Toss the tomatoes, cucumber, olives, Greek style cheese, remaining garlic and herb spice mix with the parsley and pesto.
  • Season to taste with salt and pepper. 
Finishing Touches
5
  • Stir the cooked sweet potato through the pearled couscous.
  • Taste and season with salt and pepper. 
Divide and Serve
6
  • Divide the sweet potato couscous between bowls, adding the Greek style cheese and pesto salad on top.
  • Finish with a scattering of the crispy onion. 
Meal right image

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