Crispy halloumi tabbouleh recipe
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
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)
Each serving contains
- Energy
- 1200kJ 288.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 1.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 19.3gProtein 15.2gFibre 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
