Moroccan inspired Halloumi
with Herby Couscous and Harissa Yogurt
Moroccan-inspired flavours that bring a zing to this quick halloumi dish!
NEW
Cals 750 · Prot 41 · Carbs 79 · Fat 38
Vegetarian
Global Eats
25 min
Moroccan-inspired flavours that bring a zing to this quick halloumi dish!
NEW
Cals 750 · Prot 41 · Carbs 79 · Fat 38
Vegetarian
Global Eats
Ingredients
Halloumi
Halloumi
4*
250 Grams
Ras el hanout
5 Grams
Garlic onion powder
2 Grams
Herby couscous
Vegetable stock cube
15*
1 Piece
Water
200 ML
Couscous
10*
100 Grams
Red pepper
1 Piece
Cucumber
1 Piece
Fresh parsley
15 Grams
Fresh mint
10 Grams
Lemon
1 Piece
Golden raisins
14*
30 Grams
To serve
Natural yogurt
4*
170 Grams
Harissa paste
20 Grams
Allergens
*4 Milk, *15 Celery, *10 Wheat, *14 Sulphur Dioxide
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) | 3349 / 750 |
| Fats (g) | 37.9 |
| of which saturated (g) | 23.8 |
| Carbohydrates (g) | 79 |
| of which sugars (g) | 22.9 |
| Fibers (g) | 8.7 |
| Proteins (g) | 40.5 |
| Salt (g) | 7.6 |
*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 Steam couscous
- Bring a kettle to a boil.
- Dissolve the 0.5 stock cube with the boiled measured water.
- Set the vegetable stock aside.
- In a large bowl, combine the couscous and vegetable stock.
- Cover with a plate or clingfilm.
- Leave to steam for 10 min.
2 Prep
- Meanwhile, deseed and chop the red pepper into small cubes.
- Chop the cucumber into small cubes.
- Pick and finely chop the parsley and mint leaves.
- Grate the lemon zest, taking care to avoid its bitter white pith.
- Cut lemon in wedges.
- Pat dry the halloumi and cut into thick slabs.
3 Fry halloumi
- Season the halloumi all over with the ras el hanout, a pinch of garlic onion powder and pepper.
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Fry the halloumi on each side for 2-3 min until browned well.
4 Make yogurt
- In a small bowl, combine the yogurt and harissa paste (spicy!) with a squeeze of lemon juice to taste.
Tip! Can't handle the heat? Go easy on the harissa.
5 Make herby couscous
- Fluff up the couscous with a fork.
- Add the red pepper, cucumber, lemon zest, raisins, parsley and mint.
- Add a drizzle of olive oil and season with salt and pepper to taste.
6 Serve
- Serve the Moroccan-inspired Halloumi over Herby Couscous, with dollops of Harissa Yogurt.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?