Approx cost: €5.00
Approx calories (per portion): ~475
Approx preparation time: 35 minutes
I love cooking with couscous because it’s one of those things which is always interesting because it’s pretty much cooked about 20 seconds after adding into hot water. The lemon and lime juice and the parsley really give it a fresh taste which mix perfectly with the slightly fatty, salty flavour of the cheese.
– 150g Couscous (1 cup)
– 1 Packet Halloumi
– Half a cucumber
– Half a green pepper
– 3 tomatoes
– Half a lemon
– Half a lime
– 1 onion
– 2 cloves of garlic
– 1 bunch of parsley
– Olive oil
- Start by cutting a couple of slices of halloumi per person. Lay the slices out on a plate and grind some pepper over the top. Drizzle a little olive oil over the top and turn a few times and then set aside.
- Boil about 4 decilitres (2 cups)of water in a pan. When boiling, remove the pan from the heat and pour in the couscous and a dash of olive oil. Stir well and set aside for a few minutes to cook. Meanwhile chop the pepper , the cucumber, and the onion finely, mince the garlic and chop the tomato into rough chunks. Pour into the couscous and mix well. Add some salt and pepper to taste and about 4-5 tbsps olive oil.
- Wash the whole bunch of parsley and cut away the stalks. Chop the whole bunch very finely and add to the tabbouleh and stir. Set aside while you prepare the halloumi.
- Set a skillet (ridged if possible) onto a hot stove and heat up for a minute or so. Lay the halloumi into the pan and fry for about 30 seconds and then turn. Cook for the same time again and then remove the heat. Serve the tabbouleh into a bowl and lay the halloumi on top and serve.