Tabbouleh with Crispy Halloumi

Charmaine Lu -
  • 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