Tabbouleh with Crispy Halloumi
Back home
1 min read

Tabbouleh with Crispy Halloumi

Tabbouleh with Crispy Halloumi

Ingredients

Method

  • 100g couscous
  • 125ml veg stock
  • 1 chopped red onion
  • 20g chopped mint leaves
  • 60g chopped parsley
  • 100g chopped baby spinach leaves
  • 1 chopped cucumber
  • 2 tomatoes, chopped
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 225g halloumi, sliced into 8 pieces
  • 1 tsp sesame seeds
  • 1 tsp flour
  • Tip the couscous into a large bowl and pour over the stock. Set aside for 5 mins. Meanwhile, mix the onion, spinach and herbs in a bowl with the tomatoes, lemon juice, cucumber and 1 tbsp of olive oil. Mix well. Fluff the tender couscous with a fork and add the onion, spinach and herb mixture, then season to taste and set aside.
  • Mix the sesame seeds and flour in a small bowl. Toss the halloumi slices in the bowl and turn to coat, then fry in the remaining oil for 5 mins, turning frequently until golden and crisp. Serve the halloumi with the couscous and some hummus and other sides.
10 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box