Tabbouleh with Halloumi

Charmaine Lu -
  • 100g couscous
  • 1 chopped red onion
  • 20g chopped mint leaves
  • 60g chopped parsley
  • 100g chopped coriander
  • 100g chopped baby spinach leaves
  • 1 chopped cucumber
  • 2 chopped tomatoes
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 225g halloumi, sliced
  • 1 tsp sesame seeds
  • 1 tsp seasoned flour
  • Hummus, to serve
  • Cook the couscous according to packet instructions. Add the onion, spinach and herbs in a mixing bowl with the cucumber, tomatoes, 1 tbsp of olive oil and the lemon juice. Toss together, then fluff the couscous with a fork and season to taste. Set aside.
  • Mix the sesame seeds and flour in a shallow bowl. Toss the halloumi in the flour mixture, then fry in the remaining oil for 5 mins, turning often, until crispy and golden. Pile the couscous salad onto a platter, top with the crispy halloumi slices, and serve with dollops of hummus - perfect!
15 mins
6 serving