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Balsamic Halloumi On Spiced Couscous

Balsamic Halloumi On Spiced Couscous

Rating
4rating out of 5

(354 reviews from our customers)

Prep Time

20 min

Cuisine

Greek

Salty, squeaky halloumi cheese meets sharp balsamic, which turns into a sweet and syrupy glaze. Served over sultana-spiced couscous with a crunch from red pepper, almonds and fragrant basil.

Prep Time

20 min

Cuisine

Greek

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Couscous
120g golden couscous †
Sultanas
30g sultanas
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
basil 3.18
10g fresh basil
Halloumi
225g Cypriot halloumi †
whole-almonds
1 bag of blanched almonds †
Ras-el-hanout
1 tbsp ras el hanout
Balsamic-vinegar
4 tbsp Italian balsamic vinegar †
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 120g couscous<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 red pepper
  • 1 garlic clove
  • 10g basil
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tbsp ras el hanout
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1073 kJ
256 kcal
3159 kJ
754 kcal
Fat
of which saturates
12.5 g
6 g
36.9 g
17.8 g
Carbohydrate
of which sugars
22.4 g
6.7 g
65.9 g
19.7 g
Fibre 1.6 g 4.9 g
Protein 12.9 g 38 g
Salt 1.32 g 3.88 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
120g couscous
durum wheat (gluten) semolina (100%)
1 bag of sultanas (30g)
sultanas, sunflower oil
1 red pepper
red pepper
1 garlic clove
garlic
10g basil
basil (100%)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
1 bag of blanched almonds (25g)
whole blanched almond (NUT)
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • Allergens highlighted by † (gluten, milk, nut, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Balsamic7

Boil a full kettle 

Crush or chop the almonds coarsely

Tip: Bash the nuts in their bag with a rolling pin or use a pestle and mortar

Peel and finely chop (or grate) the garlic

2 Balsamic Halloumi On Spiced Couscous

Drain and cut the halloumi into 8 (16) slices

Add the slices to a heatproof bowl, cover with boiled water (this takes some of the natural saltiness away) and set aside

 

3 Balsamic Halloumi On Spiced Couscous

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) olive oil over a medium heat

Once hot, add the almonds and garlic with a pinch of salt

Cook for 1 min, then add the ras el hanout and cook for 1 min further, stirring constantly  

 

4 Balsamic Halloumi On Spiced Couscous

Add the couscous and sultanas with 200ml (400ml) boiled water

Bring to the boil, then cover with a lid and remove from the heat

Set aside, covered, until serving 

5 Balsamic Halloumi On Spiced Couscous

Deseed the peppers (scrape the seeds and pith out with a teaspoon)

Dice into small, bite-size pieces 

Roughly chop (or tear) the basil, including the stalks

6 Balsamic Halloumi On Spiced Couscous

Remove the halloumi from the bowl and pat dry to remove any excess water

 

7 Balsamic Halloumi On Spiced Couscous

Heat a pan (preferably non-stick) over a medium-high heat

Once hot, add the balsamic vinegar and 1/2 tsp (1 tsp) sugar and cook until bubbling

Once bubbling, add the halloumi slices and cook for 1 min on each side or until the balsamic has thickened into a glaze

 

8

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Fluff the cooked couscous with a fork and stir through the red pepper and basil, seasoning generously with black pepper

Serve the halloumi and any remaining balsamic drizzle over the couscous

Enjoy!

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