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!
