Energizing Halloumi & Orange Couscous Salad
with Za'atar-Spiced Beets & Fresh Dill
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
This super-fast salad has a blast of energy for the week ahead, starting with refreshing orange. It’s tossed with matchstick carrots, baby greens and fluffy couscous flecked with fresh dill. To warm up, add za’atar-spiced beets and golden-seared halloumi, laced with a honey-sweetened vinaigrette.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Diced beets
- 100g Matchstick carrots
- 1 Orange
- 14g Dill
- 30ml Apple cider vinegar
- 7g Honey
- 100g Couscous
- 125g Halloumi
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk • Sesame • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
Small pot (or kettle)
2 Medium pans
Total Fat
42 g
Saturated Fat
14 g
Sodium
1380 mg
Total Carb
69 g
Sugars
21 g
Protein
24 g
Fibre
8 g
Preparation
Boil the couscous
- In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil.
- Pick the dill fronds off the stems; roughly chop the fronds.
- In a large bowl, combine the couscous, boiling water and a pinch of salt.
- Cover and let sit for 10 min.
- Add ½ the dill. Fluff the couscous.
Cook the beets
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the beets and sauté, 5 to 7 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until tender; season with ½ the za’atar and S&P.
Sear the halloumi
- Rinse the halloumi and pat dry; thinly slice.
- In a second medium pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
- Transfer to a plate.
Make the couscous salad
- Meanwhile, cut off the top and bottom of the orange; cut away the peel and white pith. Halve lengthwise, then thinly slice crosswise.
- To the bowl of couscous, add the vinegar, honey, 3 tbsp oil (double for 4 portions), the remaining za’atar and S&P; stir well.
- Add the baby greens, carrots, beets and orange; toss well.
Plate your dish
- Divide the couscous salad between your bowls.
- Top with the halloumi.
- Garnish with the remaining dill. Bon appétit!
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