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Sumac seared halloumi

with tomato and green bean couscous

Ready in around 20 mins

RECIPE FACT:
Sumac was used medicinally as an astringent, antiseptic and tonic by the Greeks more than 2,000 years ago.
Nutritional Info:
  • Energy: 3389kj (810Kcal)
  • Protein: 29g
  • Carbohydrate: 49g
  • Fat: 47g
  • Contains: Gluten, Milk, Tree nuts, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO COOK THE COUSCOUS:

    Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once the water is boiling add the giant couscous and 1 tsp of salt. Cook for 16-17 mins then drain well into a sieve. Drizzle with olive oil to stop the couscous from sticking.

  • 2. TO PREPARE THE TOMATOES AND GREEN BEAN COUSCOUS:

    Top and tail the green beans. Chop the tomato into 1 cm cubes. Place a non-stick frying over a medium-high heat with a drizzle of oil. Once hot add the green beans and cook for 2-3 mins stirring occasionally to create a char. Remove from the pan into a salad bowl with the couscous and chopped tomato. Season with salt and pepper. Just before serving toss through the mesclun and the oregano dressing.

  • 3. TO COOK THE SUMAC AND HONEY HALLOUMI:

    Slice the halloumi into 1 cm slices. Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the halloumi slices and cook for 1-2 mins each side. Pour in the sumac and honey glaze and cook for 1-2 mins until reduced and sticky.

  • TO SERVE:

    Spoon tomato and green bean couscous into serving bowls and top with sumac and honey halloumi. Drizzle over any pan juices and sprinkle with toasted pinenuts.

Ingredients In your box:
  • 1 pack of halloumi
  • 1 sachet of giant couscous
  • 1 pot of sumac and honey glaze
  • 1 pot of oregano dressing
  • 1 sachet of toasted pinenuts
  • 1 bag of green beans
  • 1 tomato
  • 1 bag of mesclun

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