Couscous with halloumi and blood oranges

Couscous with halloumi and blood oranges

Total: 30 min. | Active: 30 min.
vegetarian, healthy and balanced
Nutritional value / people: 506 kcal
, Fat: 25 g
, Carbohydrate: 49 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g couscous
½ bunch peppermint, finely chopped
½ tsp salt
5 dl water, boiling

Halloumi and sauce

3 blood oranges, rinsed in hot water, dabbed dry, use a little grated zest and all of the juice
3 tbsp white balsamic vinegar
1 tsp mustard seeds, roasted
1 ½ tsp vanilla paste
1 red chilli, cut into thin rings
¼ bunch peppermint, finely chopped
1 tbsp butter, cold
¼ tsp salt
a little pepper
2 tbsp oil
250 g halloumi, cut into slices


2 blood oranges *.*
½ bunch flat-leaf parsley, torn into pieces
¼ bunch peppermint, torn into pieces
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How it's done

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Mix the couscous, mint and salt in a bowl, pour the water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.

Halloumi and sauce

Place the orange zest, orange juice, balsamic, mustard seeds, vanilla paste, chilli and mint in a pan, mix together and bring to the boil, reduce the heat and simmer for approx. 5 mins. Add the butter while stirring, season the sauce. Heat the oil in a non-stick frying pan, fry the halloumi in batches for approx. 1 min. on each side.


Plate up the couscous with the halloumi and oranges, drizzle the sauce on top, garnish with the herbs.

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