Morrocan halloumi couscous

Who said lunch has to be boring? Not us, we love this paprika infused couscous packed with raisins, peppers, tomatoes and basil

SERVES: 2 | TIME: 20mins

Ingredients

• 200g wholegrain couscous

• 100g halloumi, cut into slices

• 1 tbsp olive oil

• 30g raisins

• 1 red pepper, diced

• 2 tomatoes, diced

• a few basil leaves, torn

• a small handful of parsley, chopped

• 1 garlic, finely diced

• 1 shallot, finely diced

• 1 tbsp tomato puree

• 1tsp paprika

• 1 tsp cumin

• 1 vegetable stock cube

Method

1. Add the olive oil to a deep frying pan over a medium heat. Add the peppers, shallots and tomatoes and cook for 5 minutes until the peppers start to soften.

2. Chuck in the garlic, spices and tomato puree, stir all the ingredients together and cook for a further minute. Add in the raisins and couscous and cover the mixture with boiling water.

3. Add in the stock cube and simmer until all the water has soaked into the couscous and disappeared.

4. If the water doesn’t disappear after 5 - 10 minutes of cooking add a little more couscous. Alternatively if all the water disappears and the couscous is a little crunchy add some more water.

5. In a separate small frying pan, set over a medium to high heat and fry the halloumi on both sides for 3-4 minutes or until the cheese starts to lightly brown.

6. Add the herbs to the couscous and serve topped with the halloumi.