Couscous with halloumi

Couscous with halloumi

Total: 30 min. | Active: 20 min.
vegetarian
Nutritional value / person: 585 kcal
, Fat: 32 g
, Carbohydrate: 47 g
, Protein: 23 g

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Couscous

240 g couscous
1 shallot, finely chopped
4 dl vegetable bouillon, boiling
2 tbsp white balsamic vinegar
1 organic lime, grated zest and the juice
3 tbsp olive oil
125 g raspberries
1 bunch basil, finely chopped
½ bunch flat-leaf parsley, finely chopped
4 sprig peppermint, finely chopped
salt and pepper to taste

Halloumi

1 tbsp olive oil
250 g halloumi, in stems
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How it's done

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Couscous

Place the couscous and shallot in a bowl, pour the hot stock over the top, cover and leave to absorb for approx. 10 mins. Separate the couscous with a fork, mix in the balsamic and all the other ingredients up to and including the mint, season, plate up.

Halloumi

Heat the oil in a non-stick frying pan. Add the halloumi, fry for approx. 5 mins. on each side until golden brown. Arrange the halloumi on top of the couscous salad.

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