Middle-Eastern Spiced Halloumi, Fennel & Pearled Couscous Salad
with sweet chili drizzle
The quantities provided above are averages only.
Ingredients
1 unit(s)
Fennel
150 grams
Couscous
(Contains: Wheat May be present: Egg, Lupin, Mustard, Soya)
200 grams
Halloumi
(Contains: Milk)
5 grams
Mint
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 pack(s)
Chickpeas
1 sachet(s)
Vegetable Stock
1 unit(s)
Orange
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
Nutrition Values
Utensils
Cooking steps
Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
Stir in the pearled couscous, bring back up 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.
Meanwhile, drain the halloumi then cut into 2cm cubes. Add to a bowl of cold water.
Trim the root tip and green stalks of the fennel. Halve lengthways and thinly slice.
Drain and rinse the chickpeas in a sieve.
Remove the halloumi slices from the cold water and pat dry with kitchen paper.
Place a pan (preferably non-stick) over high heat with a drizzle of oil.
Once hot, add the halloumi, chickpeas, middle eastern spice mix and fennel and fry for 8-10 mins, until the fennel is softened. Season to taste with salt and pepper.
Meanwhile, zest the orange and juice half of it and cut the rest into segments.
Pick the mint leaves and roughly chop (discard the stalks).
Toss the drained couscous with the half the mint leaves, orange zest, fried fennel and halloumi. Season to taste with salt pepper and orange juice. Serve between bowl topped with a drizzle of sweet chilli sauce and garnish with orange segments and remaining mint.
