2 tbsp harissa paste
4tbsp natural yoghurt
500g halloumi cut in to 12 slices
1tbsp olive oil
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