Chipotle Honey Halloumi Couscous Salad
Chipotle Honey Halloumi Couscous Salad
This is not just any couscous salad.
It boasts chunks of crispy Gran Luchito Chipotle Chilli Honey-glazed halloumi to start with. It is full of enticing textures, inspiring flavours and is a healthy option too.
It’s perfect for al fresco dining in the sun, equally at home on winter table and makes a great lunch box idea as a change from sandwiches.
Serves 2
Prep 15 mins
Cook 10 mins
Ingredients
- 250g / 9 oz couscous
- Butter
- 125g / 4 oz halloumi, sliced
- Olive oil
- 1 tablespoon Gran Luchito Chipotle Chilli Honey
- 50g / 2oz walnut halves
- 165g / 5 ½ oz can of sweetcorn, drained
- A handful of mint leaves, roughly chopped
- A handful of parsley leaves, roughly chopped
- A handful of basil leaves, roughly chopped
- Spring onions, roughly chopped
- Salt
- Freshly ground black pepper
- Simple Flatbreads, to serve
KCAL:
195
FAT:
8.2g
Saturates:
3g
Carbs:
22.4g
Sugars:
3.8g
Fibre:
1.8g
Protein:
7.7g
Salt:
0.93g
Nutrition: PER SERVING
Method
- Preheat the grill to a medium–high heat.
- Pour the couscous into a bowl and add a knob of butter. Add 400ml / 14fl. oz of boiling water, stir and cover with a plate. Leave for 5 minutes before fluffing up with a fork.
- Cover each slice of halloumi with a little olive oil and sprinkle with a little pepper. Place on a baking sheet and grill until golden and crisp. Flip them and crisp up the other side.
- Once cooked, cut the halloumi into small chunks and add the Gran Luchito Chipotle Chilli Honey. The heat from the halloumi will slightly melt the honey and allow you to stir it through the halloumi and glaze each chunk. Leave aside.
- Toast the walnuts lightly in a dry frying pan for a few minutes. Chop roughly.
- In a large mixing bowl, mix the couscous, walnuts, sweetcorn, herbs, spring onions, glazed halloumi and a good slug of olive oil. Taste and adjust the seasoning.
- Serve with warm flatbreads.
Goes well with...
Chipotle Honey Halloumi Couscous Salad
This is not just any couscous salad.
It boasts chunks of crispy Gran Luchito Chipotle Chilli Honey-glazed halloumi to start with. It is full of enticing textures, inspiring flavours and is a healthy option too.
It’s perfect for al fresco dining in the sun, equally at home on winter table and makes a great lunch box idea as a change from sandwiches.
Ingredients
- 250g / 9 oz couscous
- Butter
- 125g / 4 oz halloumi, sliced
- Olive oil
- 1 tablespoon Gran Luchito Chipotle Chilli Honey
- 50g / 2oz walnut halves
- 165g / 5 ½ oz can of sweetcorn, drained
- A handful of mint leaves, roughly chopped
- A handful of parsley leaves, roughly chopped
- A handful of basil leaves, roughly chopped
- Spring onions, roughly chopped
- Salt
- Freshly ground black pepper
- Simple Flatbreads, to serve
How to make it
- Preheat the grill to a medium–high heat.
- Pour the couscous into a bowl and add a knob of butter. Add 400ml / 14fl. oz of boiling water, stir and cover with a plate. Leave for 5 minutes before fluffing up with a fork.
- Cover each slice of halloumi with a little olive oil and sprinkle with a little pepper. Place on a baking sheet and grill until golden and crisp. Flip them and crisp up the other side.
- Once cooked, cut the halloumi into small chunks and add the Gran Luchito Chipotle Chilli Honey. The heat from the halloumi will slightly melt the honey and allow you to stir it through the halloumi and glaze each chunk. Leave aside.
- Toast the walnuts lightly in a dry frying pan for a few minutes. Chop roughly.
- In a large mixing bowl, mix the couscous, walnuts, sweetcorn, herbs, spring onions, glazed halloumi and a good slug of olive oil. Taste and adjust the seasoning.
- Serve with warm flatbreads.
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