Cranberry Halloumi-and Couscous-Bowls
with Lemony Salad and Feta- Milk
- Wheat
- Almonds
- Soy
- Sulphites
- Mustard
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Wheat
- Fish
- Crustaceans
- Tree nuts
Ingredients: Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Arugula and spinach mix • Cranberry spread (sugars (sugar, concentrated cranberry juice), water, sweetened dried cranberries (cranberries, sugar, vegetable oil), pectin, citric acid, potassium sorbate) • Almonds • Dried cranberries (cranberries, sugar, sunflower oil) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley.
Ingredients
1 unit(s)
Halloumi Cheese
(Contains: Milk)
1 cup
Couscous
(Contains: Wheat May be present: Gluten)
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
56 g
Arugula and Spinach Mix
2 tbsp
Cranberry Spread
(May be present: Milk, Wheat, Egg, Fish, Mustard, Sulphites, Sesame, Crustaceans, Soy, Gluten, Tree nuts)
28 g
Dried Cranberries
(May be present: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)
1 unit(s)
Lemon
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
7 g
Parsley
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)
Not included in your delivery
1 tbsp
Butter*
1.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add stock powder, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter. Season with salt and bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate
- Zest, then juice lemon.
- Roughly chop parsley.
- To a small bowl, add cranberry spread, half the mustard and 2 tbsp (1/4 cup) water. Stir to combine. This is your glaze.
- To a large bowl, add remaining mustard, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
- Place cranberries and arugula and spinach mix over dressing. Do not mix until step 5.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches)
- Cook for 2-3 min per side, until golden.
- Remove pan from heat. Stir in cranberry glaze and half the parsley.
- Fluff couscous with a fork. Stir in lemon zest, half the almonds and remaining parsley.
- Toss salad.
- Divide salad between bowls. Top with couscous and halloumi.
- Sprinkle feta and remaining almonds over top.
If you've opted to get halloumi, cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels. Season with pepper. When the pan is hot, add halloumi. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook for 2-3 min per side, until golden. Follow the rest of the recipe as written.
