Recipe

Halloumi Harissa Couscous

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Halloumi Harissa Couscous

Smoked paprika, roast baby tomatoes, harissa and chopped parsley couscous with fried halloumi.




Ingredients to serve 2

  • 100g x halloumi – slice
  • 125g x couscous
  • 125ml x boiling water
  • 2 tsp x mixed herbs
  • 200g x cherry tomatoes – cut in half
  • ½ tsp x smoked paprika
  • 1 clove x garlic – crush, peel and chop finely
  • 2 tbsp x harissa paste
  • 5g x parsley – chop finely
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x cling film (from your pantry)

Ingredients to serve 4

  • 200g x halloumi – slice
  • 250g x couscous
  • 250ml x boiling water
  • 4 tsp x mixed herbs
  • 400g x cherry tomatoes – cut in half
  • 1 tsp x smoked paprika
  • 2 cloves x garlic – crush, peel and chop finely
  • 4 tbsp x harissa paste
  • 10g x parsley – chop finely
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x cling film (from your pantry)

Method

Step 1

Preheat oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Place the tomatoes on a roasting tray and drizzle olive oil over them and season with smoked paprika, salt and pepper. Roast for 25 minutes until softened and golden.

Step 3

Put the couscous in a large bowl, mix through the mixed herbs and some salt and pour over the boiling water. Cover with cling wrap, leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 4

Put a dry griddle/frying pan on medium-high heat. Fry the halloumi in batches until golden, about 2 minutes per side.

Step 5

To serve: mix the couscous, roast tomatoes, garlic, harissa paste, parsley and a good glug of olive oil. Season to taste. Top with Halloumi and enjoy!