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Fig-Glazed Halloumi Bowl

Fig-Glazed Halloumi Bowl

with Lemony Couscous and Garlic Sauce

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Fig glazed halloumi nicely complements the roasted veggies in this delightful, summery bowl. Zesty couscous enlivens the whole experience, bringing that brightness that we love so much on a balmy evening!

Tags:Veggie
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Halloumi Cheese

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

2 tbsp

Fig Jam

200 g

Zucchini

160 g

Sweet Bell Pepper

3 g

Garlic

56 g

Red Onion, chopped

1 unit

Lemon

100 mL

Greek Yogurt

(ContainsMilk/Lait)

¾ cup

Pearl Couscous

(ContainsWheat/Blé)

1 tsp

Garlic Salt

7 g

Parsley

Not included in your delivery

½ tsp

Salt*

¼ tsp

Pepper*

2.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat44 g
Saturated Fat24 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber9 g
Protein38 g
Cholesterol45 mg
Sodium2430 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Zester
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Steps 5 and 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Cut zucchini into 1/2-inch rounds. Core, then cut pepper into 1-inch pieces. Finely chop parsley. Zest lemon, then cut into wedges. Cut halloumi into 1/2-inch cubes. Rinse halloumi in a strainer, under cold water, then pat dry with paper towels.

2

Add zucchini, peppers, onions and 1 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with Italian Seasoning, garlic salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-16 min.

3

While veggies roast, add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return couscous to the same pot, off heat.

4

While couscous cooks, heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Cook, stirring occasionally, until golden-brown, 4-5 min. Reduce heat to medium-low, then add fig jam and 1 tbsp water. Cook, stirring often, until fig jam thickens slightly and coats halloumi, 1-2 min. (NOTE: Don't overcrowd the pan. Cook in 2 batches for 4 ppl, using half the fig jam and 1 tbsp water for each batch.)

5

While halloumi cooks, whisk together yogurt and 1/8 tsp garlic in a small bowl. (NOTE: Reference garlic guide.) Squeeze a lemon wedge over top (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

6

Add lemon zest, 1/8 tsp garlic and 1 tbsp oil (dbl for 4 ppl) to the pot with couscous. (NOTE: Reference garlic guide.) Season with salt, then stir to combine. Divide couscous between bowls. Top with roasted veggies and halloumi, then dollop with garlic sauce. Sprinkle parsley over top and serve with lemon wedges, if desired.