Dukkha couscous haloumi salad

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Western cuisine

Quick and easy

“Couscous is a staple food throughout the North African cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. In Western supermarkets, it is sometimes sold in instant form with a flavour packet, and may be served as a side or on its own as a main dish.”

An inspired dish from Hellofresh. With couscous you can basically mix it with anything you like, which is something i’ve done for this version, a simple dish with few ingredients i had in the fridge.

You will need:

260g or 2 cups couscous
2 garlic cloves
1 vegetable stock cube
1 teaspoon of butter
1 shallot or red onion
1 tablespoon olive oil
380ml or 2 1/2 cups of water
2-3 tablespoon dukkha
2 tomatoes
1 cucumber
1 packet haloumi

Start by adding the couscous into a rice cooker with garlic, vegetable stock, butter and thinly sliced shallot, water and olive oil. Give it a good mix and start cooking the couscous. Place the cooked couscous into a bowl and mix the couscous with dukkha, give it a taste and add more spices if needed. Peel, deseed and dice the cucumber as well as the diced tomatoes. Slice the haloumi lengthways and lightly pan fry till crispy and brown in colour, leave it aside to cool before dicing it. Give the couscous a final mix and drizzle more olive oil if needed before serving. It can be eaten lightly warm or cold.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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