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Israeli Haloumi Bowl

By Meg Yonson

I Quit Sugar 8WP Recipe: Israeli Halloumi Bowl
  • 2 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar 8WP Recipe: Israeli Halloumi Bowl

This vegetarian salad bowl is super satisfying. With spiced halloumi, a creamy lemony yoghurt dressing and crunchy almonds, you won't be missing out on protein!  

Servings: 2
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 1 teaspoon extra virgin olive oil.
  • 1/2 cup giant Israeli couscous.
  • 3/4 cups vegetable stock.
  • 1 bunch broccolini, chopped into 0.5cm pieces.
  • 1/3 cup almonds, roasted and roughly chopped.
  • 1/2 cup flat-leaf parsley, finely chopped.
  • 1/4 lemon, cut into wedges, to serve.

Turmeric Halloumi

  • 1 teaspoon extra virgin olive oil.
  • 150 g halloumi, sliced into 3cm pieces.
  • 1/4 teaspoon turmeric, ground.

Lemony Yoghurt Dressing

  • 1/4 lemon, juice and zest.
  • 60 g full-fat natural or Greek yoghurt.

Directions

1. Add olive oil and couscous to a medium-sized saucepan on low-medium heat. Lightly toast couscous until light brown. Add in vegetable stock and ½ cup of water and bring to the boil. Cover and reduce to a simmer for 10 minutes.

2. Place broccolini into a bowl and cover with boiled water. Allow to sit for 2 minutes to blanch. Drain. (alternatively, you can eat your broccolini raw if you like).

3. Make the Turmeric Halloumi by heating a small frying pan on medium heat. Add olive oil and halloumi and sprinkle with turmeric. Allow to cook for 2 minutes until golden. Flip, sprinkle a little more turmeric and fry until golden.

4. To make the Lemony Yoghurt Dressing, combine lemon juice, zest and yoghurt together in a small mixing bowl or cup.

5. Arrange half of the couscous, Turmeric Halloumi, broccolini, almonds and flat-leaf parsley around a serving plate. Place the remaining into a container for tomorrow. Serve both with a dollop of Lemony Yoghurt Dressing and some fresh lemon wedges.


Note

Dairy-free option: Omit yoghurt and use ¼ avocado (cubed) instead. Replace halloumi with 1 boiled egg per serve.

Gluten-free option: Use 1 cup Cooked Quinoa in place of the cous cous.

This vegetarian salad bowl is super satisfying. With spiced halloumi, a creamy lemony yoghurt dressing and crunchy almonds, you won't be missing out on protein!

Ingredients

  • 1 teaspoon extra virgin olive oil.
  • 1/2 cup giant Israeli couscous.
  • 3/4 cups vegetable stock.
  • 1 bunch broccolini, chopped into 0.5cm pieces.
  • 1/3 cup almonds, roasted and roughly chopped.
  • 1/2 cup flat-leaf parsley, finely chopped.
  • 1/4 lemon, cut into wedges, to serve.

Turmeric Halloumi

  • 1 teaspoon extra virgin olive oil.
  • 150 g halloumi, sliced into 3cm pieces.
  • 1/4 teaspoon turmeric, ground.

Lemony Yoghurt Dressing

  • 1/4 lemon, juice and zest.
  • 60 g full-fat natural or Greek yoghurt.

Directions

1. Add olive oil and couscous to a medium-sized saucepan on low-medium heat. Lightly toast couscous until light brown. Add in vegetable stock and ½ cup of water and bring to the boil. Cover and reduce to a simmer for 10 minutes.

2. Place broccolini into a bowl and cover with boiled water. Allow to sit for 2 minutes to blanch. Drain. (alternatively, you can eat your broccolini raw if you like).

3. Make the Turmeric Halloumi by heating a small frying pan on medium heat. Add olive oil and halloumi and sprinkle with turmeric. Allow to cook for 2 minutes until golden. Flip, sprinkle a little more turmeric and fry until golden.

4. To make the Lemony Yoghurt Dressing, combine lemon juice, zest and yoghurt together in a small mixing bowl or cup.

5. Arrange half of the couscous, Turmeric Halloumi, broccolini, almonds and flat-leaf parsley around a serving plate. Place the remaining into a container for tomorrow. Serve both with a dollop of Lemony Yoghurt Dressing and some fresh lemon wedges.

Note

Dairy-free option: Omit yoghurt and use ¼ avocado (cubed) instead. Replace halloumi with 1 boiled egg per serve.

Gluten-free option: Use 1 cup Cooked Quinoa in place of the cous cous.