Seasonal Kitchen

Summer Couscous Salad with Halloumi

and Fruit
5
Average: 5 (4 votes)
(4 votes)
Summer Couscous Salad with Halloumi

Summer Couscous Salad with Halloumi - Vacation feeling on a plate

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
630
calories
Calories

Healthy, because

Even smarter

Nutritional values

Halloumi cheese is a good source of calcium: the mineral is needed to build bones and teeth.

If you get some, you should use couscous in the whole-grain variety (available from spelt, for example). This contains even more satiating fiber as well as minerals and vitamins.

1 serving contains
(Percentage of daily recommendation)
Calorie630 kcal(30 %)
Protein24 g(24 %)
Fat32 g(28 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K24.5 μg(41 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.1 mg(7 %)
Folate29 μg(10 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.3 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium625 mg(16 %)
Calcium53 mg(5 %)
Magnesium87 mg(29 %)
Iron2.8 mg(19 %)
Iodine4 μg(2 %)
Zinc1.9 mg(24 %)
Saturated fatty acids11 g
Uric acid88 mg
Cholesterol0 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
9 ozs Couscous
12 ozs Vegetable broth
2 Apricot
2 Nectarine
3 red Plum
4 mint
¾ oz parsley (0.5 Bunch)
1 red onion
2 ½ ozs almonds (3 TBSP.)
5 Tbsps olive oil
7 ozs Halloumi cheese
2 Tbsps lemon juice
4 Tbsps Orange juice
salt
peppers
How healthy are the main ingredients?
olive oilalmondOrange juiceparsleyApricotNectarine

Preparation steps

1.

Place the couscous in a bowl. Bring broth to a boil, pour over couscous, cover and let swell for about 10 minutes.

2.

In the meantime, clean, wash, halve and pit apricots, nectarines, and plums and cut into wedges. Wash herbs, shake dry, and pluck off leaves; set aside a few mint leaves, and finely chop the rest with the parsley. Peel and finely dice onion. Coarsely chop almonds. Cut halloumi cheese into cubes about 1-inch. Heat 1 tablespoon of oil in a pan. Fry cheese on all sides for 5 minutes over medium heat until crispy.

3.

Meanwhile, whisk lemon and orange juice with salt, pepper and remaining oil. Loosen the couscous with a fork and mix with the dressing, half of the diced onion and half of the herbs. Arrange on plates or on a large platter, arrange the fruits and halloumi on top. Sprinkle everything with remaining diced onion, herbs and almonds. Garnish couscous salad with mint leaves set aside.