Protein Boost | Pearl Couscous, Halloumi & Veggie Summer Bowls
with Sweet Cashew-Scallion Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
1000 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. All the finds of a farmers market assembled in a bowl. Roasted beets, string peas and apple are piled over beads of couscous. It’s all embraced by a maple-Dijon vinaigrette fortified with roasted cashews. With the growing season stretching ahead, this fruit and veg celebration is right on cue.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Red beets
- 100g String peas (sugar snap peas or snow peas)
- 1 Apple
- 2 Scallions
- 165g Multicoloured pearl couscous
- 45ml Maple-Dijon vinaigrette
- 25g Roasted cashews
- 125g Halloumi
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red bell pepper, mustard, parsley, thyme, rosemary, oregano, sunflower oil, orange oil)
Contains: Cashews, Milk, Mustard, Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Medium pan
Total Fat
38 g
Saturated Fat
13 g
Sodium
1610 mg
Total Carb
131 g
Sugars
28 g
Protein
38 g
Fibre
11 g
Preparation
Roast the beets
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender.
Boil the couscous
Bring a medium pot of salted water to a boil. Add the couscous; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Transfer to a medium bowl and toss with a drizzle of oil to prevent clumping.
Mise en place
Meanwhile, remove the stem ends of the string peas; thinly slice crosswise on an angle. Core and cut the apple into matchsticks (or core and small-dice); toss with a splash of the vinaigrette to prevent browning. Thinly slice the scallions crosswise. Roughly chop the cashews.
Make the vinaigrette
In a small bowl, combine the cashews, ½ the scallions, the remaining spices and vinaigrette, and 2 tsp water (double for 4 portions).
Dress the couscous & sear the halloumi
To the bowl of couscous, add the remaining scallions and S&P. Rinse the halloumi and pat dry with paper towel; thinly slice. In a medium pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Plate your dish
Divide the couscous between your bowls. Top with the halloumi, beets, baby greens, string peas and apple. Drizzle with the vinaigrette and season with S&P. Bon appétit!
