Glazed Halloumi & Mediterranean Couscous
Rate this RecipeIngredients
- 1/2 cup vegetable stock
- 1/2 cup water
- 1/2 cup pearl couscous
- 1 teaspoon extra virgin olive oil
- 1 teaspoon rice malt syrup
- 100 g halloumi cheese sliced
- 1 zucchini grated
- 1 cup cherry tomatoes halved
- 1/4 bunch parsley leaves finely chopped
- 2 tablespoons almonds raw & unsalted, roughly chopped
- 1/2 lemon juice squeezed
- sea salt & cracked black pepper to taste
Instructions
- In a medium saucepan, bring the stock and water to the boil. Add the pearl couscous, turn right down to a gentle simmer, cover with a lid and cook for 10 minutes. Fluff with a fork.1/2 cup vegetable stock, 1/2 cup water, 1/2 cup pearl couscous
- Meanwhile, in a small bowl, place the olive oil, rice malt syrup and halloumi. Stir to combine. Place a small frying pan over medium–high heat. Add the halloumi and cook for 2–3 minutes each side until golden. Pour the juices left in the bowl over the halloumi and remove from the heat.1 teaspoon extra virgin olive oil, 1 teaspoon rice malt syrup, 100 g halloumi cheese
- To a medium bowl, add the pearl couscous, grated zucchini, cherry tomatoes, parsley and almonds. Toss to combine, then add the lemon juice and toss through. Top the couscous with warm pieces of halloumi and season to taste.1/2 cup pearl couscous, 1 zucchini, 1 cup cherry tomatoes, 1/4 bunch parsley, 2 tablespoons almonds, 1/2 lemon, 100 g halloumi cheese
Notes
Halloumi is best served warm or 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.
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