Protein Boost | Halloumi, Falafel-Spiced Chickpea & Butternut Bowls
with Zesty Garlic Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
1120 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Think of it as falafel for the multiverse—the same yummy components in a different form! A dose of garlic, sumac and lemon spark a Middle Eastern mood in roasted chickpeas and butternut squash. The vinaigrette glows on cuke and baby greens woven into pearls of couscous.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 200g Diced butternut squash
- 2 Garlic cloves
- 1 Lemon
- 1 Cucumber
- 540ml Chickpeas (canned)
- 165g Multicoloured pearl couscous
- 125g Halloumi
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites, Wheat
You will need:
Medium pot
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Medium pan
Total Fat
42 g
Saturated Fat
13 g
Sodium
1880 mg
Total Carb
150 g
Sugars
20 g
Protein
46 g
Fibre
20 g
Preparation
Boil the couscous
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Add the couscous; stir gently to separate.
- Boil, 8 to 10 min., until tender.
- Drain and rinse.
- Transfer to a large bowl and toss with a drizzle of oil to prevent clumping; season with S&P.
Roast the squash & chickpeas
- Meanwhile, drain and rinse the chickpeas.
- Mince the garlic.
- On a lined sheet pan, toss the squash and chickpeas with a drizzle of oil and S&P.
- Roast, 10 min., until partially cooked.
- Remove from the oven and add ½ the garlic and ½ the spices.
- Roast, 5 to 7 min., until golden brown.
Mise en place & sear the halloumi
- Meanwhile, small-dice the cucumber.
- Zest and juice the lemon.
- Rinse the halloumi and pat dry; thinly slice.
- In a medium pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the vinaigrette
- In a small bowl, combine the lemon juice, lemon zest (start with ½), remaining garlic and spices, 2 tbsp oil (double for 4 portions) and S&P.
Combine the couscous
- To the bowl of couscous, add the spinach, ⅔ of the vinaigrette and S&P.
Plate your dish
- Divide the couscous between your bowls.
- Top with the squash, halloumi, chickpeas and cucumber.
- Drizzle with the remaining vinaigrette. Bon appétit!
