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Haloumi with cauliflower and broccoli couscous
Haloumi with cauliflower and broccoli couscous
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Prep Time:
11 minutes
Cook Time:
6 minutes
Total Time:
17 minutes
Indulge in a flavorful vegetarian dinner of cauliflower and broccoli couscous with grilled haloumi for a deliciously satisfying meal.
Ingredients:
  • 80g (1/2 cup) seed mix
  • 20g (1/3 cup) flaked coconut
  • 70g (1/3 cup) wholewheat couscous
  • 225g haloumi, sliced
  • 20.00 ml pistachio dukkah
  • 300g broccoli cauliflower rice
  • 1/2 small red onion, thinly sliced
  • 40g (1/4 cup) chopped dried apricots
  • 125.00 ml chopped fresh continental parsley
  • 62.50 ml chopped fresh mint
  • 1 lemon, rind finely grated, halved
  • Garlic dip, to serve (optional)
Instructions:
  • In a frying pan over medium heat, toast the seed mix and coconut by stirring for 2-3 minutes until lightly browned. Take off the heat.
  • In a large heatproof bowl, combine the couscous with 125ml (1/2 cup) boiling water. Cover with plastic wrap and let it sit.
  • Lay out the haloumi slices on a tray and generously coat both sides with the pistachio dukkah. Heat a non-stick frying pan over medium-high heat and lightly spray with oil. Sear the haloumi for 1-2 minutes per side until beautifully golden. Remove from the pan and place on a plate to set aside.
  • Fluff up the couscous with a fork, then stir in the broccoli, cauliflower rice, onion, dried apricot, parsley, mint, lemon rind, toasted seeds, and coconut. Season the mixture and combine well before adding the juice of 1/2 lemon.
  • Garnish couscous salad with haloumi and garlic dip, if desired. Serve with extra lemon cut into wedges.

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