Green couscous with halloumi & pitta bread
Semolina – made from the hard outer part of wheat – is used to make couscous. Like pitta bread, couscous provides toddlers with a great source of slow-release energy. The watercress is a excellent source of vitamins A and C, while the tomatoes are packed with immune-boosting antioxidants.
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- Put the couscous into a bowl, pour over the boiling stock or water and stir. Cover and leave for 10 mins, or until the couscous has absorbed all the liquid and softened. Stir the couscous with a fork, so it’s broken up and fluffy.
- Add the watercress, cucumber, fresh mint and tomatoes, mix and season.
- Mix the dressing ingredients and pour over the couscous.
- Slice the Halloumi cheese into eight pieces and dip each piece in the seasoned flour. Heat the oil and fry the Halloumi for 1 min on each side.
- Toast the pitta bread, cut in half widthways, and then open up the ‘pockets’.
- Fill the pittas with Halloumi, couscous and lettuce. Heap any remaining couscous on the side of the of the plate and eat with a spoon.
Each portion contains
of your guideline daily amount
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