Lunch Haloumi Rocket Salad

Nutrition per serve

Ingredients

• 150g couscous
• 5g chermoula seasoning
• 180g haloumi
• 1pcs tomato
• 50g rocket leaves
• 20g sunflower seeds
• 23ml olive oil
• 200ml boiling water
• 15ml white wine vinegar

Method

1. Step 1 — Soak couscous
   Put the couscous and chermoula seasoning in a large heatproof bowl, add 1 tbs olive oil, 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.
2. Step 2 — Prep ingredients
   Meanwhile, slice the haloumi. Coarsely chop the tomato.
3. Step 3 — Cook haloumi
   Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.
4. Step 4 — Toss salad
   Add the haloumi, tomato, rocket and 1 tbs white wine vinegar to the couscous and gently toss to combine.
5. Step 5 — Serve up
   Divide the couscous salad among bowls, scatter over the sunflower seeds and enjoy!
6. Step 6 — Did you know
   Although it looks like a grain, couscous is actually a type of pasta made from semolina flour and water. North African in origin, couscous means 'well rolled', named for the traditional way of making it – the semolina was sprinkled with water and then rolled by hand into tiny balls.

Allergens

Sulfit, Gluten, Wheat, Milch