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Stir-fried spring green couscous with halloumi
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150ml hot vegetable stock
Grated zest and juice 1 large orange
2 tbsp olive oil
500g pack essential Waitrose Spring Greens, finely shredded
2 large carrots, coarsely grated
75g dried apricots, roughly chopped
50g shelled pistachios, roughly chopped
4 salad onions, thinly sliced
250g pack essential Waitrose Cypriot Light Halloumi, diced
1. Place the couscous in a large heatproof bowl and stir in the hot stock with the orange zest and juice. Set aside for 5 minutes.
2. Heat 1 tbsp olive oil in a large sauté pan and stir-fry the greens for 5–6 minutes until tender.
3. Place the carrots, apricots, pistachios and salad onions in a large serving bowl. Add the stir-fried greens and couscous and toss well.
4. Heat the remaining oil in the pan and fry the halloumi for 2 minutes until golden. Scatter over the salad and serve warm.
Try swapping the couscous for quinoa — cook in the stock according to pack instructions. Add the juice and zest once cooked.
Typical values per serving:
10.3g fibre 29.3g protein
This recipe was first published in February 2014.
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