Couscous with halloumi
Ingredients
for 4 person
| 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 |
| 1 tbsp | olive oil |
| 250 g | halloumi, in stems |
How it's done
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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