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Crispy halloumi tabbouleh recipe

Crispy halloumi tabbouleh recipe

11 ratings

Created by The Tesco Recipes team

Use up any fresh herbs you have in your fridge to make this tabbouleh. Top with crispy halloumi and a drizzle of houmous for a special summery supper. See method

  • Serves 6
  • Takes 20 mins
  • 288 calories / serving
  • Vegetarian

Ingredients

  • 100g couscous
  • 1 small red onion, finely chopped
  • 20g fresh mint, leaves finely chopped
  • 2 x 30g packs flat-leaf parsley, finely chopped
  • 100g pack fresh coriander, finely chopped
  • 100g baby spinach, finely chopped
  • 1 cucumber portion, finely chopped
  • 2 salad tomatoes, deseeded and chopped
  • 1 lemon, juiced
  • 2 tbsp olive oil​
  • 225g pack 30% less fat halloumi
  • 1 tsp sesame seeds
  • 1 tsp plain wholemeal flour
  • 200g tub reduced-fat houmous, to serve
  • pinch of smoked paprika, to serve (optional)
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1200kj
    288kcal     14%

  • Fat

    16g 22%

  • Saturates

    6g 29%

  • Sugars

    3g 3%

  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 19.3g Protein 15.2g Fibre 4.3g

Method

  1. Tip the couscous into a large, heatproof bowl and pour over 125ml boiling water; set aside for 5 mins. Put the onion, herbs and spinach in a large mixing bowl with the cucumber, tomatoes, lemon juice and 1 tbsp olive oil; mix well.
  2. Fluff up the couscous with a fork and add to the herb mixture. Season to taste and set aside.
  3. Cut the halloumi into 8 chunky pieces and pat dry with kitchen paper. In a small bowl, mix together the sesame seeds and flour, then add the halloumi pieces. Heat the remaining oil in a frying pan over a medium-high heat and fry the halloumi for 5 mins, turning frequently, or until golden and crisp all over.
  4. Pile the tabbouleh onto a platter and top with the crispy halloumi pieces. Serve with the houmous and sprinkle with smoked paprika, if you like.

See more Halloumi recipes

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