Orange tabouleh with halloumi | Milkbottle

Orange tabouleh with halloumi

Orange taboule with halloumi

The salty halloumi pairs perfectly with the sweetness of the oranges

Orange taboule with halloumi
Serves 4
Preparation: 30 min.
1 orange
around 20 ml orange juice
2 tbsp lemon juice
2 tsp honey
1 tsp. ground cumin
1 pinch salt
1 clove of garlic
100 g couscous
2 tomatoes
1/3 cucumber
1 red onion
2 spring onions
4 vols. parsley
2 vol. mint
1 ½ tbsp olive oil
200 g halloumi

Peel the orange, also remove the white inner skin.
Cut out the individual fillets between the skins with a sharp knife and collect the juice.
Measure the orange juice and fill up to 50 ml with purchased orange juice if necessary.
Bring the orange juice to the boil with 150 ml water, 1 tbsp lemon juice, 1 tsp honey, cumin and salt.
Peel, halve and add the garlic.
Add the couscous, bring to the boil and cook for 15 seconds.
Remove from heat, cover and let simmer for 10 minutes.
Clean the tomatoes , cut them in half and remove the seeds.
Wash the cucumber, halve lengthwise and remove the seeds.
Peel the onion.
Cut the tomatoes, cucumber and onion into small cubes.
Clean the spring onions and cut into fine rings.
Pluck off the herb leaves and chop finely.
Quarter the orange fillets.
Loosen the couscous with a fork and remove the garlic.
Put into a bowl and leave to cool.
For the dressing mix the remaining lemon juice, the remaining honey, ½ tbsp olive oil and ½ tbsp water.
Season with salt and pepper.
Mix the dressing with the vegetables, herbs and orange pieces and carefully fold into the couscous.
Season to taste with salt and pepper and heap onto a large plate or spread over four plates.
Cut the halloumi into thin strips.
Heat the remaining olive oil in a pan and fry the halloumi strips on both sides until golden brown.
Arrange on the couscous and serve.

Image: Julia Hoersch Recipe: Adam Koor

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