Protein Boost | Pearl Couscous Veggie Summer Bowls with Halloumi
Sweet Cashew-Scallion Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Assemble the finds of a farmers market in a bowl. Roasted beets, string peas and apple are piled over beads of couscous. It’s embraced by a maple-Dijon vinaigrette pumped up by roasted cashews. A fruit and veg celebration, on cue for the growing season.
We will send you:
- 100g String peas (sugar snap peas or snow peas)
- 2 Scallions
- 1 Apple
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 225g Red beets
- 25g Roasted cashews
- 165g Multicoloured pearl couscous
- 45ml Maple-Dijon vinaigrette
- 125g Halloumi
- 7g Among the Orange Groves spices (salt, orange peel, onion, garlic, paprika, sugar, red peppers, mustard, thyme, parsley, oregano, rosemary, cellulose, canola oil, citric acid, orange oil)
Contains: Cashews • Milk • Mustard • Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
37 g
Saturated Fat
13 g
Sodium
1340 mg
Total Carb
96 g
Sugars
20 g
Protein
32 g
Fibre
9 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
- To the bowl of couscous, add the remaining scallions and S&P; stir well.
Plate your dish
- Divide the couscous between your bowls.
- Top with the beets, baby greens, string peas and apple.
- Drizzle with the vinaigrette and season with S&P. Bon appétit!
