Halloumi, Beetroot & Giant Couscous
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!
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
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
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
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
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
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
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
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
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
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk, nut, peanut, sesame, 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.
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