Halloumi and cous cous salad recipe

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  • Serves 4
  • 5 mins to prepare and 7 mins to cook
  • 635 calories / serving
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Halloumi and couscous salad HERO

Place the couscous in a bowl, pour over the hot stock and lemon juice, cover and leave to stand for 5 minutes, until all the liquid has been absorbed. Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber. Heat a griddle pan or barbecue.

Cook the halloumi for about 2 minutes on each side, until lightly browned. Serve on top of the couscous with the rocket leaves.

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  • Ingredients

  • 250g (8oz) couscous
  • 250ml (8fl oz) vegetable stock
  • juice of 1 lemon
  • 2 roasted red peppers from a jar
  • 150g (5oz) cherry tomatoes, halved
  • ½ cucumber, diced
  • 240g pack halloumi cheese, cut into 6-8 slices
  • 50g bag rocket leaves
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  • Energy 1515kj 635kcal 18%
  • Fat 16.1g 23%
  • Saturates 10.4g 52%
  • Sugars 3.1g 3%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 38g Protein 18.7g Fibre 1.5g


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