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Crispy halloumi tabbouleh recipe
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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
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
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Energy
1200kj
288kcal
14%
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Fat
16g
22%
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Saturates
6g
29%
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Sugars
3g
3%
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Salt
1.5g
26%
of the reference intake
Carbohydrate 19.3g
Protein 15.2g
Fibre 4.3g
Method
- 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.
- Fluff up the couscous with a fork and add to the herb mixture. Season to taste and set aside.
- 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.
- 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