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Halloumi with runner bean, tomato and mint couscous


Serves: 2
timeTotal time:
Halloumi with runner bean, tomato and mint couscous
Recipe photograph by Tara Fisher

Halloumi with runner bean, tomato and mint couscous


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
563Kcal
Fat
40gr
Saturates
11gr
Carbs
26gr
Sugars
7gr
Fibre
2gr
Protein
34gr
Salt
3.4gr

Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin

Emma Franklin

Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes

Ingredients

  • 75g giant couscous
  • ½ x 185g pack ready sliced runner beans
  • 1 x 225g pack light halloumi
  • A little olive oil, for frying
  • 2 spring onions, trimmed and sliced
  • 100g cherry tomatoes, halved
  • A large handful of mint leaves, roughly chopped, plus baby mint leaves to serve
For the dressing:
  • Finely grated zest and juice of 1 lemon
  • 3 tbsp extra-virgin olive oil
  • ½ red chilli, deseeded and finely diced

Step by step

  1. Tip the couscous into a medium pan, add a large pinch of salt and cold water to cover. Put on the lid and bring to the boil. Reduce the heat and simmer for 4 minutes, then add the beans and cook for a further 2 minutes, until the couscous is tender and the beans are just cooked.
  2. For the dressing: whisk all the ingredients together. Season with black pepper only (halloumi is quite salty, so there's no need for extra salt).
  3. Drain the cooked couscous and beans, rinse briefly under cold water to cool them slightly; drain, then toss with half the dressing in a bowl.
  4. Put a frying pan over a medium heat, cut the halloumi into 8 slices and rub with a little olive oil. When the pan is very hot, fry the halloumi for a minute each side, turning carefully, until golden.
  5. Add the spring onions, tomatoes and mint to the couscous. Serve the halloumi with the couscous salad. Drizzle over the remaining lemon dressing and scatter with baby mint leaves.

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