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Grilled haloumi with couscous tabouleh

Method

  • Bring the stock and garlic to the boil. Then pour this over the couscous and set aside for about 10 mins. 
  • Add the tomatoes, parsley, lemon juice, preserved lemon, olive oil and a decent amount of ground pepper. Then fluff up, gently toss with a fork and set aside.
  • Pat dry the cheese and slice it into 8 pieces. Then cook on a lightly oiled, preheated ridged grill (or BBQ) on both sides. 
  • To serve, mound the tabouleh on individual plates and arrange the haloumi on top.

Ingredients

  • 2 cups vegetable stock
  • 1 garlic clove, crushed
  • 2 cups couscous
  • 8 cherry tomatoes, finely chopped
  • ½ cup Italian (flat leaf) parsley leaves, roughly chopped
  • juice of 1 lemon
  • 1 piece preserved lemon skin, rind finely chopped
  • 1 heaped tbsp olive oil
  • freshly ground pepper
  • 1 packet haloumi cheese
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm