Herbed Halloumi and Pesto Couscous
with Lemon Basil Dressing
This recipe is based on the Mediterranean diet, a way of eating that puts great emphasis on fresh herbs, vegetables, and whole grains. Known to be one of the healthiest lifestyles to follow!
Cals 685 · Prot 29 · Carbs 58 · Fat 39
Vegetarian
25 min
This recipe is based on the Mediterranean diet, a way of eating that puts great emphasis on fresh herbs, vegetables, and whole grains. Known to be one of the healthiest lifestyles to follow!
Cals 685 · Prot 29 · Carbs 58 · Fat 39
Vegetarian
Ingredients
Halloumi
Halloumi
4*
200 Grams
Cherry tomatoes
150 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Dried oregano
2 Grams
Dried thyme
2 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Water
100 ML
Black pepper
0.5 Tsp
Pesto couscous
Water
200 ML
Vegetable stock cube
15*
1 Piece
Green pesto
2*4*
50 Grams
Couscous
10*11*
100 Grams
Dressing
Lemon
1 Piece
Fresh basil
15 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *15 Celery, *2 Tree Nuts, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2849 / 685 |
| Fats (g) | 38.5 |
| of which saturated (g) | 25.2 |
| Carbohydrates (g) | 58 |
| of which sugars (g) | 8.7 |
| Fibers (g) | 7.8 |
| Proteins (g) | 29.1 |
| Salt (g) | 35.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make couscous
- Boil the measured water and dissolve the 0.5 vegetable stock cube and green pesto in it.
- Add the couscous to a large bowl with the stock.
- Cover with a plate for 10 min.
- After 10 min, fluff up with a fork and set aside.
2 Prep
- Meanwhile, chop the cherry tomatoes in half.
- Peel and finely chop the red onion.
- Peel and mince the garlic.
- Drain and slice the halloumi into bite-sized strips.
- In a large bowl, mix together the dried oregano, thyme and oil.
- Add the halloumi and toss to coat.
3 Fry halloumi
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Once hot, add the halloumi.
- Fry for 2-3 min or until golden brown.
- Transfer the halloumi to a plate and reserve the pan.
4 Make sauce
- Return the pan to a medium-high heat with another drizzle of oil.
- Once hot, add the onion and garlic with a pinch of salt. Fry for 2 min.
- Add the tomatoes and measured water and bring to a simmer.
- Cook, covered, for 5 min or until the tomatoes soften.
- After 5 min, crush the tomatoes with the back of a spatula until they have roughly broken up.
- Return the halloumi and toss.
- Remove from the heat and season with pepper to taste.
5 Make lemon basil dressing
- Meanwhile, slice the lemon into wedges.
- Pick and finely chop the basil leaves.
- In a small bowl mix olive oil and basil together with a squeeze of lemon juice (reserve the rest for garnish).
- Add a pinch of salt and pepper to taste and stir.
6 Serve
- Serve the Herbed Halloumi and Pesto Couscous with Lemon Basil Dressing[ alongside.
- Garnish with the remaining lemon wedges.
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