Pan-fried Halloumi with Tomato Sauce and Couscous
Halloumi cheese is a big favourite. It lasts really well and is so easy to fry. Couscous is great for cooking in the wild. You'll have lots leftover in your box, so make sure to plan another couscous meal too, maybe a couscous salad for lunch.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Durability: Green
Servings: 4
- 1 rib celery diced
- 0.5 each yellow onion diced
- 1 each red chili, or chili paste deseeded and cut in thin strips,
- 1 tblsp olive oil
- 2 cloves chopped garlic, or garlic paste
- 1 can conserved cherry tomatoes
- 3 tblsp water
- salt and pepper (free of charge section)
- 400 ml couscous
- 400 ml vegetable stock, 1 pack fond du chef
- 1 tblsp olive oil
- 0.5 bunch parsley (can be excluded)
- 65 grams fresh spinach or kale (can be excluded)
- 400 grams halloumi cheese
- 2 tsp olive oil
- 1 each lemon zest and then cut in wedges