Haloumi Couscous Salad

Nutrition per serve

Ingredients

• 1pcs zucchini
• 1pcs carrot
• 1clove garlic
• 180g haloumi
• 150g couscous
• 10g Moroccan seasoning
• 20g dried currants
• 100g baby spinach leaves
• 200ml boiling water
• 30ml olive oil
• 15ml red or white wine vinegar
• 8ml honey

Method

1. Step 1 — Prep ingredients
   Quarter the zucchini lengthwise, then cut into 1cm chunks. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Crush or finely chop 1 garlic clove. Thinly slice the haloumi.
2. Step 2 — Soak couscous
   Put the couscous in a large heatproof bowl, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.
3. Step 3 — Soften veggies
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the zucchini, stirring, for 5 mins or until slightly softened. Add the carrot and garlic and cook, stirring, for 2 mins. Add half the Moroccan seasoning and cook, stirring, for 1 min or until fragrant. Remove from the pan, reserving the pan.
4. Step 4 — Cook haloumi
   Combine the remaining Moroccan seasoning and 3 tsp olive oil in a large bowl. Add the haloumi, season with salt and pepper and turn to coat. Heat the reserved pan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
5. Step 5 — Serve up
   Put 3 tsp olive oil, 3 tsp red wine vinegar and 1½ tsp honey in a large bowl, season with salt and pepper and whisk to combine. Add the currants, spinach, veggies and couscous and toss to combine. Taste, then season with salt and pepper. Divide the couscous salad and haloumi among bowls and enjoy!
6. Step 6 — Did you know?
   Haloumi is a brined, slightly springy cheese originally from Cyprus. Traditionally it was made from a mixture of goat and sheep milk, although these days cow's milk is also used. The haloumi we use is made using vegetable rennet, so it's suitable for vegetarians.

Allergens

Sulfit, Milch, Gluten, Wheat