Giant Harissa Couscous and Halloumi Salad
with Pomegranate, Rocket and Charred Red Onion
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
1 unit(s)
Red Onion
15 grams
Vegetable Stock Paste
225 grams
Halloumi
(Contains Milk)
1 bunch(es)
Mint
1 unit(s)
Pomegranate
50 grams
Harissa Paste
(Contains Sulphites)
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
40 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
2 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Halve and peel the red onion. Cut each half into 3 wedges, then separate the layers.
c) Add the onion to a baking tray. Drizzle with oil, then season with salt and pepper. When the oven is hot, roast on the top shelf until soft and slightly charred, 12-15 mins.
a) Meanwhile, put the couscous in a large bowl. Pour in the boiled water (see pantry), stir in the vegetable stock paste, then cover tightly with cling film.
b) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, drain the halloumi and pat dry with kitchen paper. Cut into 2cm chunks.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Halve the pomegranate. Remove the seeds from the white pith by patting the outside of the pomegranate with the back of a spoon. Separate the seeds and place into a bowl. Careful - the juice stains. Discard the pith.
a) When the veg has 5-6 mins remaining, heat a medium frying pan on medium-high with a drizzle of oil.
b) Once hot, fry the halloumi, turning frequently, until golden, 5-6 mins.
c) Remove from the heat, then add the honey (see pantry for amount), stir to coat, 1 min.
a) Once the couscous is cooked, add the harissa, half the mint, half the pomegranate seeds and the roasted onion. Stir to combine.
b) In a small bowl, mix together the remaining mint and natural yoghurt.
a) Add the rocket to the couscous and toss to combine.
b) Share the harissa spiced couscous and rocket salad between your bowls and top with the sticky halloumi.
c) Drizzle over the mint yoghurt and garnish with the remaining pomegranate seeds.
