Informations supplémentaires
25 min.
|
690 kcal
|
easy
|
|
Printable version
1. Cook the couscous
Bring a saucepan with 1 2P | 1.5 3P cups of water to a boil. Add the couscous and the raisins. Remove from the heat, cover and let the couscous absorb the water for about 4-6 minutes. Break up the couscous with a fork and add a drizzle of oil, some salt and some pepper.
2. Setup
Cut the tomato and the cucumber into very small cubes. Chop the parsley, the onion and the jalapeño. Zest the lemon. Put the onion in a bowl of cold water to mellow its flavour. Slice the halloumi.
3. Cook the halloumi
Heat a non-stick pan over medium-high heat. Cook the halloumi slices for about 2 minutes on each side or until browned. Add a light drizzle of oil, to taste, if you're worried the halloumi will stick to your pan.
4. Mix the yogurt
Mix the yogurt with the lemon zest, the juice of half a lemon, the jalapeño (to taste, spicy!), 2-3 tbsp. of water, a pinch of salt and a pinch of sugar.
5. Plate your dish
Mix the couscous with the tomato, the cucumber, the drained onion, the parsley and the halloumi. Add a drizzle of oil, salt and pepper. Serve and garnish with the yogurt. Bon appétit!
160gHalloumi Cheese
180gCouscous
0.5unitYellow Onion(s)
1unitFresh Italian Parsley
1unitTomato(es)
1unitGreek Yogourt 2%
0.5unitLemon
15mlJalapeño(s)
10gDried Raisins Corinthe
1unitLebanese Cucumber(s)
What you need
pan, saucepan, bowls, tongs
690 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
28g
43%
cholesterol
102mg
34%
fiber
7g
28%
protein
34g
saturated
17g
85%
sodium
1238mg
52%
sugar
15g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg