Sticky Halloumi with Spiced Tabbouleh (523kcal // 31g Protei

Ingredients

EP.2 New Year, New Me // I love a tabbouleh as much as the next person but for a full meal prep, I personally think it needs a little extra ‘sumthin’ - by adding on some crispy honey & chilli halloumi, as well as a cooling sumac yoghurt, this is easily one of my favourite lunch preps for on-the-go

300g halloumi, cubed

1 tbsp honey (+1 tbsp for dressing)

½ tsp chilli flakes

160g wholewheat giant couscous

1 heaped tbsp parsley, chopped

Handful mint leaves, roughly chopped

1 chicken stock pot

4 spring onions, thinly sliced

1 ½ medium courgettes, grated

10 sundried tomatoes, rinsed, drained and chopped

2 tbsp roasted almonds, roughly chopped

2 tbsp pomegranate seeds

For the drizzle -

70g Greek yoghurt 132 / 6 /

½ tbsp olive oil (+1 tbsp for the salad) 180

1 tbsp lemon juice (+ 1 tbsp & 1 tsp zest for salad)

½ tbsp sumac (+ 1 tsp for the salad)

½ tsp garlic powder (+½ tsp for the salad)

Directions

Cook the couscous along with the stock pot, according to packet instructions. Remove from the heat.

Meanwhile, whisk together the ingredients for the drizzle (along with extra ½ tbsp of honey). Gradually add in water until thick, but slightly runnier.

Combine the halloumi with the honey and chilli flakes. Transfer to a pan with a little more oil and fry until starting to turn nice and golden.

Add the remaining ingredients (+the extra lemon juice & zest, olive oil, garlic powder & sumac) into the couscous, season to taste and stir to combine.

Divide between 4 tupperware, top with the yoghurt, honey halloumi and finish with another scattering of chopped parsley.