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Za'atar Crusted Halloumi

Za'atar Crusted Halloumi

with Israeli Couscous Salad and Yogurt Dressing

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Coating delicious halloumi slices in za'atar, is changing the game of quick and simple summer salads! Spinach is topped with pearl couscous that has been tossed in a DIY yogurt dressing. Each bite of this salad is unique and satisfying!

Tags:Veggie
Allergens:Milk/LaitSesame/SésameWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

200 g

Halloumi Cheese

(ContainsMilk/Lait)

1 tbsp

Za’atar Spice

(ContainsSesame/Sésame)

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

100 g

Greek Yogurt

(ContainsMilk/Lait)

10 g

Parsley

1 unit

Vegetable Broth Concentrate

80 g

Roma Tomato

56 g

Baby Spinach

56 g

Red Onion, chopped

1 unit

Lemon

Not included in your delivery

1 tbsp

Sugar*

1 tsp

Salt*

3 tbsp

Oil*

Nutrition Values
Nutrition Values
Calories746 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate64 g
Sugar6 g
Dietary Fiber5 g
Protein36 g
Cholesterol105 mg
Sodium1501 mg
Utensils
Utensils
Medium Pot
Measuring Cups
Zester
Strainer
Paper Towel
Large Non-Stick Pan
Large Bowl
Whisk
Measuring Spoons
InstructionsPDF
Instructions
1

Toasting the couscous for 1-2 min before adding the water, creates a depth of flavour that is easy to achieve and totally impressive!

Heat a medium pot over medium-high heat. When the pot is hot, add 1 tbsp oil, then couscous. Toast, stirring often, until couscous starts to brown, 1-2 min. Add onions and cook, stirring often, until softened, 2-3 min. Add 1 1/3 cups salted water (dbl for 4 ppl) and bring to a boil. Reduce heat to medium-low. Cover and simmer until couscous is tender, 8-10 min.

2

Meanwhile, wash and dry all produce.* Cut the tomatoes into 1/4-inch cubes. Rough chop the parsley. Zest, then juice half the lemon (1 lemon for 4ppl). Cut the remaining lemon into wedges. Cut the halloumi into 1/4-inch thick slices. Rinse and pat the slices dry with paper towels.

3

Sprinkle the za'atar onto a small plate. Working with one halloumi slice at a time, firmly press one side of the slice into the za'atar, so it sticks.

4

Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the halloumi, cheese-side down. Cook until golden-brown, 2-3 min per side. Remove the pan from the heat and transfer the halloumi to a cutting board. Set aside to cool slightly. When the couscous is tender, remove the pot from the heat and stir in the broth concentrate(s).

5

In a medium bowl, toss the spinach and 1/2 tsp oil (dbl for 4 ppl) together. Set aside. In a large bowl, whisk together yogurt, 1 tbsp lemon juice (dbl for 4 ppl), 1 tsp sugar (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Add the couscous, tomatoes, lemon zest and half the parsley. Gently toss together. Season with salt and pepper.

6

Cut the halloumi into pieces. Divide the spinach between plates. Top with the couscous salad and halloumi. Sprinkle over the remaining parsley and squeeze over a lemon wedge, if desired.