Honey Carrot, Couscous and Halloumi Salad
with hummus, mint and shaved almonds- Gluten
- Tarwe
- Amandelnoten
- Noten
- Melk (inclusief lactose)
- Sesamzaad
- Zwaveldioxide en sulfiet
- Mosterd
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Gluten
- Ei
- Gerst
- Kamut
- Khorasan (tarwe)
- Haver
- Pinda's
- Noten
- Sesamzaad
- Spelt
- Rogge
- Selderij
- Tarwe
- Zwaveldioxide en sulfiet
This recipe provides 293 grams of vegetables per portion.
Ingredients
40 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
½ piece
Carrot
½ piece
Yellow carrot
½ piece
Purple carrot
½ piece
Red onion
½ piece
Garlic
10 g
Shaved almonds
(Contains: Amandelnoten, Noten May be present: Mosterd, Soja, Lupine, Gluten, Ei, Gerst, Kamut, Khorasan (tarwe), Haver, Pinda's, Noten, Sesamzaad, Spelt, Rogge, Selderij, Tarwe, Zwaveldioxide en sulfiet)
100 g
Halloumi
(Contains: Melk (inclusief lactose))
½ sachet(s)
Ras el hanout
5 g
Fresh mint
(May be present: Selderij)
30 g
Arugula & lamb's lettuce
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
40 g
Hummus
(Contains: Sesamzaad, Zwaveldioxide en sulfiet, Mosterd)
Not included in your delivery
75 milliliters
Water
¼ piece
(Low sodium) vegetable stock cube
¼ tablespoon
Olive oil
¼ tablespoon
Extra virgin olive oil
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil the water in a saucepan with a lid and crumble in the stock cube (see pantry for amounts). Once the water is boiling, take the pan off the heat, add the couscous, and let it soak for 10 minutes, covered. Stir the couscous with a fork to fluff it up.
- Cut the carrots in half widthways, then diagonally.
- Slice the onion into half rings.
- Crush or mince the garlic.
- Heat a frying pan over medium-high heat without any oil. Toast the shaved almonds for 1 - 2 minutes until golden brown, then remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same frying pan over medium-high heat and fry the carrot for 8 - 10 minutes.
- Pat the halloumi dry with kitchen paper and cut into cubes. Move the carrot to one side of the pan. Place the halloumi on the other side and fry with the carrot for 6 - 8 minutes or until golden brown and crispy.
- Add the garlic, onion, ras el hanout and honey to the carrots and halloumi and fry together for 1 - 2 minutes.
- Pull the mint leaves from the stems and roughly chop them.
- Mix the arugula & lamb's lettuce, mint, couscous, a light drizzle of extra virgin olive oil and za'atar* in a salad bowl. Season with salt and pepper to taste and an additional drizzle of extra virgin olive oil if preferred.
Take care, this ingredient is spicy! Use as preferred.
- Serve the hummus on plates, then add the couscous salad next to it. Top with the honey carrots and halloumi.
- Drizzle honey over the salad to taste.
- Scatter over the shaved almonds to finish.
