Harissa couscous with halloumi
A delicious, healthy bowl of wholewheat couscous, mixed with cherry tomatoes, brocoli crumb, spring onion and a good drizzle of lemon and harissa for a quick mid week dinner.
SERVES: 4 | PREP & COOK: 20 mins
Ingredients
Half a brocoli, blitzed in a food processor
Zest and juice of 1 lemon
Small handful of parsley
300g wholewheat couscous
2 spring onions, diced
12 cherry tomatoes, halved
2 tsp harissa
2 pcks of halloumi, sliced
1 clove garlic, finely diced
Salt and pepper
Method
In a large bowl mix together the couscous, broccoli, tomatoes, spring onions, chopped parsley, garlic, zest and juice of 1 lemon, harissa and cover with boiling water.
Season the couscous mixture with salt and pepper and let the couscous mixture absorb the liquid. If it’s still a little crunchy and all the liquid has gone add a bit more then mix through and leave to stand for a little longer.
Place the slices of halloumi in a cold frying pan over a medium to high heat. Once all the moisture from the halloumi has dried up turn the halloumi over and fry until lightly brown.
Serve the couscous in 4 individual bowls, drizzle with olive oil and top with the halloumi