Less than two weeks ago, I was warning friends about how tabbouleh can get a bit meh and how you really have to watch the parsely ratio... Turns out putting cheese on anything totally changes my feelings about an entire genre of food.
Inspiration: Olive Magazine & Kidney Being
Serves: 4 | Time: 45 min
Changes: changed measurements because converting to US standards is hard; used couscous instead of freekeh; replaced honey with agave; added and adjusted a sprouts recipe I made previously; used infused EVO
Ingredients
Brussels Sprouts
1 lb #BrusselsSprouts, washed and trimmed
1 tsp cumin
2 tsp coriander
1 bulb of fennel, trimmed and sliced
Halloumi
2 cups cooked #couscous
1 red onion, finely chopped
1 cup cherry #tomatoes, quartered
2 tbsp Harissa infused EVO, plus a drizzle for frying
2 tbsp lemon juice
2 tbsp sesame seeds
1 block #halloumi, sliced
1 tbsp agave nectar
Small flat-leaf parsley, chopped
Small bunch corriander, chopped
1/2 cup pomegranate seeds
Jalapeño yogurt
2 cups greek yogurt
1/2 cup pickled jalapeños from a jar
1 tbsp lemon juice
Instructions
Preheat the oven to 400ºF.
Bring a large pan of salted water to the boil over a medium-high heat. Add the sprouts to the pan and boil for 3 minutes. Drain in a colander and set aside to dry.
In a large roasting tray toss the sprouts in the cumin and coriander. Add fennel to the tray along with a glug of oil.
Spread everything in an even layer and cook for 20 minutes, until tender and starting to caramelise.
Meanwhile, to make the jalapeño yogurt, put all the ingredients and a little seasoning in a small food processor or blender with 1-2 tbsp of water and whizz until smooth.
Put the couscous into a bowl with the red onion, tomatoes and a little seasoning, and toss with the olive oil and lemon juice.
Add the sesame seeds onto a plate and use to coat the halloumi slices, patting to stick. Heat a large non-stick frying pan over a medium-high heat with a drizzle of oil and fry the halloumi slices for 4-5 minutes or until golden on both sides. Turn down the heat, pour in the agave and turn the slices until glazed. Sprinkle sesame seeds on the slices. Remove from heat.
Stir the herbs and pomegranate seeds through the couscous tabbouleh. Spread the yogurt across a serving plate, pile on the tabbouleh and top with the halloumi and Brussels Sprouts. Enjoy!