favorite
print
rate
PREP 20 minutes
TOTAL 30 minutes
Serves big portions
US | METRIC

INGREDIENTS

For the Cous Cous
  • 200 g Flavoured cous cous - in the sachets
  • 100 g Mixed grains - any you like
  • 1 tbsp Tomato puree
  • Handful of black or green olives
  • 300 ml Veggie stock
  • 1 Big red pepper - diced
  • 1 Red onion - diced
  • 2 Garlic cloves - finely chopped
  • Big handful of coriander (optional)
  • 2 tsps Lebanese 7 spice
For the halloumi
  • Glug of olive oil
  • 225 g Halloumi - sliced in to 2cm slices
  • 1 tsp Sumac
  • 1 tsp Dried or wet harissa
For the yogurt
  • 200 ml Greek or natural yogurt
  • Juice of either a small lemon or half a large one
  • Handful of shredded basil
  • A couple turns of the black pepper mill
Spiced Halloumi, Pepper and Cous Cous Salad

Spiced Halloumi, Pepper and Cous Cous Salad

With A Lemon Basil Yogurt Dressing

If you're trying to cut down on meat or are already a veggie and wants something a bit different - this is for you!

1) First of all, slice up your halloumi and pop in a bowl with the olive oil, harissa and sumac - set aside

2) Then boil the kettle, prepare your stock and pop the cous cous in a shallow dish cover with the boiling stock until 1 cm above the cous cous - cover tightly and set aside

3) Now in a pan on the hob pop in some oil (any oil you like) bring to a medium heat and add in your onions - soften for 2 mins

4) Now throw in your diced pepper - cook down for about 5 mins

5) Now add in your garlic and cook for a further 2 mins - careful not to burn the garlic

6) Now add in your mixed grains, chopped olives and the tomato paste and combine well - add some water if it's a bit thick

7) Fluff up your cous cous with the back of a fork and add to the pan along with the 7 spice - lower the heat right down and move on to the halloumi

8) Get a griddle pan to a medium high heat and pop the halloumi gently in the pan - do not try and move them once they are in the pan or else it'll stick

9) Whilst they are cooking away move on to your yogurt - combine the yogurt, shredded basil and lemon juice in a container and shake baby

10) Flip the halloumi after 2-3 mins on 1 side and then continue to cook on the other side for another 2-3 mins

11) Remove from the pan and pop on a plate until you've served up the cous cous mix

12) Add in a handful of shredded coriander, if using, along with the black pepper then serve with the halloumi rested on top, drizzled in the dressing!

Spiced Halloumi, Pepper and Cous Cous Salad

Spiced Halloumi, Pepper and Cous Cous Salad

With A Lemon Basil Yogurt Dressing

If you're trying to cut down on meat or are already a veggie and wants something a bit different - this is for you!

PREP 20 minutes
TOTAL 30 minutes
favorite
print
rate
Serves big portions
US | METRIC

INGREDIENTS

For the Cous Cous
  • 200 g Flavoured cous cous - in the sachets
  • 100 g Mixed grains - any you like
  • 1 tbsp Tomato puree
  • Handful of black or green olives
  • 300 ml Veggie stock
  • 1 Big red pepper - diced
  • 1 Red onion - diced
  • 2 Garlic cloves - finely chopped
  • Big handful of coriander (optional)
  • 2 tsps Lebanese 7 spice
For the halloumi
  • Glug of olive oil
  • 225 g Halloumi - sliced in to 2cm slices
  • 1 tsp Sumac
  • 1 tsp Dried or wet harissa
For the yogurt
  • 200 ml Greek or natural yogurt
  • Juice of either a small lemon or half a large one
  • Handful of shredded basil
  • A couple turns of the black pepper mill

1) First of all, slice up your halloumi and pop in a bowl with the olive oil, harissa and sumac - set aside

2) Then boil the kettle, prepare your stock and pop the cous cous in a shallow dish cover with the boiling stock until 1 cm above the cous cous - cover tightly and set aside

3) Now in a pan on the hob pop in some oil (any oil you like) bring to a medium heat and add in your onions - soften for 2 mins

4) Now throw in your diced pepper - cook down for about 5 mins

5) Now add in your garlic and cook for a further 2 mins - careful not to burn the garlic

6) Now add in your mixed grains, chopped olives and the tomato paste and combine well - add some water if it's a bit thick

7) Fluff up your cous cous with the back of a fork and add to the pan along with the 7 spice - lower the heat right down and move on to the halloumi

8) Get a griddle pan to a medium high heat and pop the halloumi gently in the pan - do not try and move them once they are in the pan or else it'll stick

9) Whilst they are cooking away move on to your yogurt - combine the yogurt, shredded basil and lemon juice in a container and shake baby

10) Flip the halloumi after 2-3 mins on 1 side and then continue to cook on the other side for another 2-3 mins

11) Remove from the pan and pop on a plate until you've served up the cous cous mix

12) Add in a handful of shredded coriander, if using, along with the black pepper then serve with the halloumi rested on top, drizzled in the dressing!