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Harissa Double Halloumi on Pearled Couscous

Harissa Double Halloumi on Pearled Couscous

with green beans and cherry tomatoes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
1161 kcal
Protein
: 
54.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • May contain traces of allergens
Serving amount

1 sachet(s)

Ras-el-Hanout

1 pack(s)

Passata

1 sachet(s)

Harissa Paste

5 grams

Parsley

125 grams

Cherry Tomatoes

100 grams

Green Beans

1 sachet(s)

Honey

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

1 sachet(s)

Vegetable Stock

1 sachet(s)

Ground Cinnamon

75 grams

Yoghurt

(Contains: Milk)

400 grams

Halloumi

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)4857 kJ
Energy (kcal)1161 kcal
Fat61.2 g
of which saturates37.4 g
Carbohydrate91.6 g
of which sugars26.2 g
Dietary Fiber8.7 g
Protein54.7 g
Salt7.4 g
Potassium333.3 mg
Calcium46.3 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Pan with Lid
•Pot with Lid

Cooking Steps

Make the Couscous
1
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Halloumi
2
  • Meanwhile, drain the halloumi then cut into slices (3 per person). Add to a bowl of cold water.
  • trim the green beans and then chop into thirds. Halve the cherry tomatoes.
  • Roughly chop the parsley.
  • Remove the halloumi slices from the water and pat dry with kitchen paper. Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
  • Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove once cooked and cover to keep warm.
Simmer the Sauce
3
  • Return the pan to a medium-high heat with a drizzle of oil. 
  • Once hot, fry green beans and cherry tomatoes until starting to char, 3-4 mins. Stir in the ras-el-hanout and cinnamon and fry for 1 min.
  • Add passata, ½ tsp sugar (per 2P) and 2 tbsp water (per 2P). Cover and simmer until the veg is tender, 4-5 mins.
  • To finish, mix through the harissa paste, honey and a knob of butter.
  • Add a splash of water to loosen the sauce if you feel it's too thick. Taste and season with salt and pepper.
Finish and Serve
4
  • Mix two-thirds of the parsley into the couscous, fluffing it up as you go. Mix the remaining parsley with the yoghurt.
  • Divide the herby couscous between deep plates or bowls.
  • Top with the halloumi and veg.
  •  Finish with a drizzle of parsley yoghurt.
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Explore Similar Recipes

Parsley Recipes
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Green Bean Recipes
Passata Recipes
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