Halloumi & Pearl Couscous Bowls with Hot Honey, Pistachios & Crispy Chickpeas

Servings

2 Servings

Halloumi & Pearl Couscous Bowls with Hot Honey, Pistachios & Crispy Chickpeas

Recipe by Made by Mandy. Halloumi fried in UmamiPapi Hot Honey, crispy chickpeas, pearl couscous and a lemon-herb dressing. A bowl that does not taste like homework.

STOCK UP ON PAPI!

Ingredients

For the bowls

½ cup uncooked pearl couscous

Extra virgin olive oil

1 tin (400g) chickpeas, rinsed and drained

Salt and pepper, to taste

1 tsp garlic powder

200g halloumi, sliced

1 cup baby spinach

½ avocado, sliced

1 cucumber, sliced

¼ cup pickled onions

¼ cup pomegranate seeds

2 tbsp pistachios, roughly chopped

For the dressing

Juice of ½ lemon

3 tbsp olive oil

Salt and pepper, to taste

Small handful mint, finely chopped

Small handful parsley, finely chopped

METHOD

1. Cook the pearl couscous according to package instructions. Drain and set aside.

2. Preheat oven to 200°C. Toss chickpeas with 1 tsp olive oil, salt, pepper, garlic powder and 1 tsp UmamiPapi Hot Honey. Spread on a baking tray and roast for 20 minutes, or until golden and crispy.

3. Heat 1 tbsp of olive oil and 2 tsp of UmamiPapi Hot Honey in a non-stick pan over medium heat. Add halloumi slices and cook 1–2 minutes per side until golden and slightly crispy.

4. Whisk together lemon juice, olive oil, salt, pepper, mint and parsley.

5. Divide couscous between two bowls. Top with baby spinach, avocado, cucumber, pickled onions, pomegranate seeds, halloumi, pistachios and crispy chickpeas.

6. Drizzle with lemon-olive oil dressing and a little extra UmamiPapi Hot Honey.