A fresh little couscous salad topped with salty fried halloumi, fresh pomegranate, and herbs. The perfect meal-prep dish.
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Serves
4
Couscous
Paprika
Tomato Purée
Harissa
Nut
Bell Pepper
Tomato
Mixed Herb
Lemon
Halloumi
Pomegranate Seeds
Salt
Black Pepper
Olive Oil
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content.
Serves
4
Couscous
Paprika
Tomato Purée
Harissa
Nut
Bell Pepper
Tomato
Mixed Herb
Lemon
Halloumi
Pomegranate Seeds
Salt
Black Pepper
Olive Oil
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Step 1.
Boil the kettle.
Step 2.
Measure the couscous into a large bowl. Spoon in the paprika, tomato purée, harissa and a generous amount of salt and pepper. Pour over enough boiling water to just cover the couscous - you want it submerged by about a cm. Give everything a quick mix, cover and leave to steam.
Step 3.
Meanwhile, toast the nuts in a dry non-stick frying pan over a medium heat until lightly golden. Leave to cool then roughly chop along with the peppers, tomatoes and the mixed herbs.
Step 4.
Come back to the couscous. Use a fork to fluff up the grains then scrape in all the nuts, peppers, tomatoes and most of the mixed herbs. Zest the lemon or lime then add this and squeeze in the juice to taste. Drizzle in a couple of generous glugs of olive oil, mix everything together and season to taste.
Step 5.
Cut the halloumi into thick slices. Put the frying pan back onto a medium to high heat. Add the halloumi and fry for 1-2 minutes on each side until crisp and golden.
Step 6.
Pile the kisir into bowls or serve out of the one it is in. Top with the slices of fried halloumi, remaining herbs and pomegranate seeds. Then tuck in!
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Notes (1)
E
Emma B.
21 days ago
Pretty tasteless and disappointing. First negative rating I've given for the usually fantastic mob.
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