Three-herb tabbouleh with halloumi
10
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Add a Mediterranean twist to #MeatFreeMonday with couscous, veg, and a blend of fresh herbs
Ingredients
Couscous, dry
250 g
Ground Cumin
1 teaspoon(s), level
Vegetable stock cube
½ cube(s), made with 350ml hot water
Cherry Tomatoes
200 g
Cucumber
1 individual, extra large, deseeded and diced
Spring Onions
4 medium, finely chopped
Parsley, fresh
2 tablespoon(s), finely chopped plus extra to serve
Mint, Fresh
1 tablespoon(s), chopped
Coriander, fresh
1 tablespoon(s), finely chopped
Olive Oil
½ tablespoon(s)
Garlic
½ clove(s), crushed
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Light Halloumi
100 g
Chilli flakes
1 pinch, to serve
Instructions
1
Put the couscous and cumin in a heatproof bowl. Pour over the stock, then cover and set aside for 5 minutes until the liquid is absorbed. Fluff the grains with a fork and season well.
2
Add the tomatoes, cucumber, spring onions and herbs to the couscous and stir to combine. Whisk together the oil, garlic and lemon zest and juice in a jug, then stir through the couscous mixture.
3
Set a frying pan over a medium-high heat and mist with cooking spray. Fry the halloumi for 2 minutes each side until golden, then cut into bite-size pieces.
4
Serve the tabbouleh topped with the halloumi and garnished with the extra herbs, lemon zest and chilli flakes.
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