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Halloumi, Beetroot & Giant Couscous

Halloumi, Beetroot & Giant Couscous

Rating
4rating out of 5

(258 reviews from our customers)

Prep Time

40 min

Cuisine

We've tossed our giant couscous with crispy fried shallots and almonds for maximum texture. It's then drizzled with a cider vinegar dressing and some fresh dill. On top sits oven-grilled halloumi sticks and beetroot. The dish gets a final smattering of dill and a dried citrus herb called sumac. Lip sumac-ing!

Prep Time

40 min

Cuisine

What is Gousto all about?

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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)
Shallot
2 shallots
Giant-couscous
150g giant couscous
cooked-beetrot-4
250g cooked beetroot
garlic-clove
2 garlic cloves
fresh-dill
10g fresh dill
cider-vinegar
1 tbsp apple cider vinegar †
Halloumi
225g Cypriot halloumi †
whole-almonds
1 bag of blanched almonds †
Sumac
1 tsp lemony sumac
You Will Need
Olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 150g giant couscous
  • 250g cooked beetroot
  • 1 garlic clove
  • 10g dill
  • 1 tbsp apple cider vinegar<span class="strong">†</span>
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 1 bag of blanched almonds (25g)<span class="strong">†</span>
  • 1 tsp ground sumac
Typical Values per 100g per serving
Energy 927 kJ
222 kcal
3263 kJ
782 kcal
Fat
of which saturates
10.4 g
5 g
36.5 g
17.6 g
Carbohydrate
of which sugars
20.5 g
4.9 g
72.2 g
17.1 g
Fibre 1.1 g 3.8 g
Protein 11.6 g 40.9 g
Salt 1.06 g 3.75 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
1 shallot
shallot
150g giant couscous
wheat flour (gluten), water
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
10g dill
dill(100%)
1 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
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) 100%. May contain peanut, sesame & other nuts.
1 tsp ground sumac
ground sumac
Allergens
  • Allergens highlighted by † (sulphites, milk, nut)

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 Halloumi, Beetroot & Giant Couscous

Boil a kettle

Drain the beetroot and cut into wedges

Remove the halloumi from its package and press it firmly between kitchen roll or a tea towel to remove the liquid

Slice the halloumi into thick sticks

2 Halloumi, Beetroot & Giant Couscous

Place the beetroot on a large, non-stick oven tray (or use foil to avoid mess)

Drizzle with 1/2 tbsp (1 tbsp) olive oil and season generously with salt and pepper

Push to one side of the tray and set aside until step 5

Preheat the grill to medium-high

3 Halloumi, Beetroot & Giant Couscous

Add the giant couscous to a pot with 500ml (800ml) boiling water and return to the boil over a high heat

Boil for 5-7 min or until tender but with a slight bite

Drain and rinse briefly under cool water (to remove the excess starch which can make it stick together)

Set aside until step 7

4 Halloumi, Beetroot & Giant Couscous

Meanwhile, bash (in a bag with a rolling pin) or chop the almonds coarsely

Peel, halve and slice the shallots finely

Peel and finely chop (or grate) the garlic

5 Halloumi, Beetroot & Giant Couscous

Place the beetroot under the grill for 5 min or until it has started to release moisture, then remove the tray briefly

Add the halloumi sticks to the opposite side of the tray

Return the tray to the grill for a further 8-12 min or until the halloumi is golden, flipping halfway

6 Halloumi, Beetroot & Giant Couscous

Meanwhile, add the cider vinegar, 2 tbsp (4 tbsp) olive oil, 1 tbsp (2 tbsp) boiled water and 1/2 tsp (1 tsp) sugar in a small bowl

Whisk together until the sugar is dissolved - this is your dressing

Roughly chop the dill, including the stalks

7 Halloumi, Beetroot & Giant Couscous

Place a wide-based pan over a medium heat with 1-3 tbsp olive oil

Once hot, add the almonds, shallot and garlic and cook for 3-4 min or until browned and crispy, stirring constantly

Remove the pan from the heat and mix in the cooked couscous

Season lightly with salt and pepper

8

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Add 1 tbsp (2 tbsp) of the dressing and 3/4 of the dill to the couscous and mix well

Remove the tray from the grill

Serve the almond couscous and top with the beetroot, halloumi, remaining dressing and dill and sprinkle with sumac

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