Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 cup couscous
- 20grams butter, chopped
- 3 spring onions, thinly sliced
- 1 small lemon, zested, juiced
- 360grams gluten free Lemnos haloumi
- 1teaspoons dried oregano
- 1/2teaspoons dried chilli flakes
- 1/3 cup extra virgin olive oil
- 2 bunch asparagus, trimmed, halved crossways
- 1/4 cup small mint leaves
- 2 lemon wedges (to serve)
Method
Step 1 of 4
Place couscous and butter in a heatproof bowl. Add 1 cup boiling water, then cover and stand for 5 minutes. Stir with a fork to separate grains. Stir in onion and zest, then season.
Step 2 of 4
Meanwhile, cut haloumi in half crossways, then cut each half into thirds. Combine oregano, chilli and half the oil in a medium bowl. Season, then add asparagus and haloumi, tossing gently to coat. Whisk lemon juice and remaining oil in a small jug, then season.
Step 3 of 4
Heat a greased barbecue plate or frying pan over medium-high heat. Cook asparagus, turning occasionally, for 2 minutes or until just tender. Transfer to a plate. Add haloumi to barbecue plate or frying pan. Cook for 1 minute each side or until golden.
Step 4 of 4
Divide couscous mixture among bowls. Top with asparagus and haloumi, then drizzle with dressing and top with mint. Serve with lemon wedges.
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