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20 minutes

Pan-Seared Halloumi & Greek-Style Salad

over Scallion Couscous

Cooking time

20 minutes

Servings

2/4

Calories

660 /serving

Tomatoes, cucumbers and olives, when do these best buds not make a mouth-watering trio? Splash that simple salad with a classic wine vinegar and olive oil vinaigrette—dropping in a few roasted pepper slices for effect—and you’re already winning. With a base of scallion-studded couscous, layer on delectably salty halloumi cheese, sprinkled with Greek-inspired seasonings, and then pan-seared to golden brown. Then sit down for a golden moment.

We will send you:

  • 1 Scallion
  • 2 Cucumbers
  • 2 Tomatoes
  • 15ml Red wine vinegar
  • 100g Couscous
  • 1 Roasted pepper
  • 30g Kalamata olives
  • 125g Halloumi
  • 7g Paprika & Oregano spices (garlic, paprika, beef bouillon, salt, onion, oregano, black pepper, sunflower oil, thyme, parsley, cinnamon, nutmeg)

Contains: Milk, Sulphites, Wheat

You will need:

Small pot (or kettle)
Medium pan (non-stick if possible)
Olive oil
Salt & pepper
Large heatproof bowl
Total Fat
40 g
Saturated Fat
13 g
Sodium
1860 mg
Total Carbs
55 g
Sugars
7 g
Protein
23 g
Fibres
6 g
Preparation
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Cook the couscous
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. In a large heatproof bowl, combine the couscous with ⅓ of the spice blend, a big pinch of salt and the boiling water. Cover the bowl with a plate and let sit for 10 minutes. Fluff the cooked couscous with a fork and set aside in a warm spot.
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Mise en place
While the couscous cooks, large-dice the tomatoes. Quarter the cucumbers lengthwise, then cut crosswise into 1 ½ inch to 2-inch pieces. Slice the roasted pepper lengthwise into ¼ inch strips. Halve the strips crosswise if very long. Halve the olives lengthwise. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
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Make the salad
In a medium bowl, make the vinaigrette by combining the red wine vinegar, up to ½ the white bottom of the scallion (to taste), 3 tbsp olive oil (double for 4 portions) and ½ the remaining spice blend. Season with S&P to taste and stir to combine. To the bowl of vinaigrette, add the roasted pepper, cucumbers, tomatoes and olives. Season with S&P to taste. Toss to combine.
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Sear the halloumi
In a medium pan (non-stick if possible), heat a drizzle of olive oil on medium. Rinse the halloumi and pat dry with paper towel, then halve crosswise and cut into ¼ inch slices; season with the remaining spice blend. Add the halloumi to the pan and sear, 1 to 2 minutes per side, until golden brown.
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Finish & serve
To the bowl of couscous, add a drizzle of olive oil and the remaining white bottom of the scallion, stirring to combine. Divide the finished couscous between your bowls. Top with the salad and seared halloumi. Garnish with as much green top of the scallion as you’d like. Bon appétit!