food, Recipes

Harissa marinated halloumi



2 tbsp harissa paste 4tbsp natural yoghurt 500g halloumi cut in to 12 slices 200g couscous 250ml vegetable 1tbsp olive oil 200g blueberries 4 spring onions, finely sliced Juice of ½ lemon 50g flaked almonds, toasted 28g packet or handful of fresh mint, finely chopped Salt and black pepper


Mix together the harissa and yoghurt, coat the halloumi and leave to marinate for at least an hour, or overnight if time allows. Place the couscous into a large pan, add the hot stock and olive oil, stir and cover with cling film, leave for 5 minutes then fluff up with a fork. Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste. Griddle the marinated halloumi for approximately 1-2 minutes each side until cooked through. Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over. Serve with a green salad. Cook’s tip: The halloumi can be replaced with either salmon or lamb. Serves 4