Mandarin & Halloumi Couscous Bowl

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A filling Halloumi Couscous Bowl with a summery twist! If you're looking for a new way to eat more halloumi in your life, here's a lovely recipe for a Halloumi, Chickpea, Mandarin and Rocket Salad all mixed with fluffy honey-flavoured Couscous! A delicious combination for a weekend lunch or to pack for a picnic!

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I honestly don't know anyone who doesn't like halloumi. It is such a wonderful and very unique type of cheese that not many other things can compete or even come close to the distinctive texture and flavour of it. What is more, it is ridiculously versatile. We use halloumi in burgers, stews, salads and grain bowls (I am yet to come up with a halloumi dessert :)).

Couscous on the other hand is one of those underappreciated cereals that can be very bland and unmemorable. I remember a discussion I had with my very good friend, who was trying to decide what is more boring: couscous or quinoa. Yes, sure, on their own these two are as dull as one can get but add some love, some honey and apple cider vinegar and herbs and flavours miraculously transform.

Today we are sharing our most summery couscous bowl recipe, with sweet mandarin segments, salty halloumi and peppery rocket on a bed of fluffy couscous and chickpeas! The combination of both flavours and textures is great, I promise. When I asked Seb if he had any thought on this meal he came up with a very good point: you feel like you've eaten and you're content, but you don't feel overly full. It's true! Whilst this dish is not low in calories (approx 650 kcal per portion), it still feels lighter than you'd expect from a couscous dish. I think that's what makes it perfect for summer!

How To Make Mandarin & Halloumi Couscous Bowl:

Toast the sesame seeds in a dry frying pan until just starting to brown. Then tip into a small bowl to prevent further browning. Leave to cool down.

Cook couscous following packet instructions. For 75g of couscous, you will normally pour 90-100ml of boiling water, and keep covered for 5 minutes.

After 5 minutes, fluff the couscous up with a fork, add the drained rinsed chickpeas, mix and cover to keep warm.

Cut the halloumi into approx 8 slices or sticks. Heat a large frying pan with a drizzle of olive oil over high heat. Add the halloumi and fry for approx 3-4 minutes on each side until brown and starting to crisp up.

In the meantime make the dressing. In a small bowl, mix the honey, vinegar, olive oil and a generous pinch of salt to a small bowl and mix.

To your couscous and chickpeas, add the drained mandarin segments, mint, rocket and the dressing and mix.

Divide the couscous mixture between bowls, top with halloumi, sprinkle everything with toasted sesame seeds and sumac and serve.

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For our favourite summer salads, have a look at the recipes below. They are simply delicious:

• Watermelon & Feta Salad with Balsamic Reduction
• Tuscan-Style Panzanella Salad
• Watercress & Strawberry Salad with Strawberry Vinaigrette
• Vegan Sweet Potato Tex Mex Bowl