Balsamic Halloumi On Spiced Couscous

Balsamic Halloumi On Spiced Couscous

Rating
4.00rating out of 5

(354 reviews from our customers)

Prep Time

20 min

Cuisine

Greek

Use within

6-7 days

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

Use within

6-7 days

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

Nutritional Information*

Percentages are based on an adult's daily intake

  • 10g basil
  • 120g couscous<span class="strong">†</span>
  • 1 garlic clove
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 1 red pepper
  • 30g sultanas
  • 1 bag of blanched almonds<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
  • 1 tbsp ras el hanout
Typical Values per 100g per serving
Energy 1060 kJ
253 kcal
3171 kJ
756 kcal
Fat
of which saturates
12.5 g
5.8 g
37.3 g
17.5 g
Carbohydrate
of which sugars
23.2 g
6.4 g
69.3 g
19.3 g
Fibre 2.1 g 6.1 g
Protein 12.9 g 38.6 g
Salt 1.26 g 3.76 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
10g basil
120g couscous
durum WHEAT semolina, water
1 garlic clove
225g Cypriot halloumi
pasteurised cows MILK, pasteurised sheeps MILK, pasteurised goats MILK, salt, vegetarian rennet, mint
1 red pepper
30g sultanas
Sultanas
1 bag of blanched almonds
whole blanched ALMONDS (NUTS)
1 balsamic vinegar sachet (30ml)
wine vinegar, concentrated grape must, potassium METABISULPHITE (E224)
1 tbsp ras el hanout
paprika, coriander, ginger, cumin, cassia cinnamon, turmeric, salt, sugar, chilli powder, black pepper, nutmeg, pimento, rose petals, cardamom
Allergens
  • Allergens highlighted by † (wheat-gluten, milk, nuts, 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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