Glazed Halloumi & Mediterranean Cous Cous
Glazed Halloumi & Mediterranean Cous Cous
Ingredients
- 1/2 cup pearl couscous
- 125 ml water
- 125 ml vegetable stock (approx: 125ml)
- 1 green zucchinis grated
- 1 cup cherry tomatoes halved
- 1/4 bunch parsley finely chopped
- 2 tablespoons almonds raw & unsalted, roughly chopped 1/2 lemon, juiced
- sea salt to taste
- cracked black pepper to taste
- 1 teaspoon olive oil extra virgin
- 1 teaspoon rice malt syrup
- 100 g halloumi cheese cut into long strips
Instructions
Method:
- In a medium saucepan, bring the water & stock to a boil. Add the pearl cous cous, turn right down to a gentle simmer, cover with a lid and cook for 10 minutes. Fluff with a fork.
- Meanwhile, in a small bowl, add the olive oil, rice malt syrup and the halloumi strips. Stir to combine. Place a small frying pan onto medium/high heat. Add the halloumi pieces and cook for approx. 2-3 minutes each side, pour over the juices left in the bowl.
- To a medium bowl, add the pearl cous cous, grated zucchini, cherry tomatoes, parsley and almonds. Toss to combine and add the lemon juice, toss through. Top cous cous with warm pieces of halloumi and season with some sea salt & black pepper.
Notes
Halloumi is best served warm/hot, so feel free to prepare everything and put the salad together, then fry off the halloumi as the last step and add it straight to the salad.
Nutrition
Calories: 426kcalCarbohydrates: 44gProtein: 20gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 872mgPotassium: 346mgFiber: 4gSugar: 6gVitamin A: 1097IUVitamin C: 26mgCalcium: 560mgIron: 2mg
Keywords
