Couscous
Step 1.
Boil the kettle.
Step 2.
Measure the couscous into a large bowl. Spoon in the tomato puree, 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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Pair It With...
Wise Wolf's French Cabernet Sauvignon displays a deep ruby colour and a bouquet of blackberry and cassis that melds softly on the palate with an effortless flow of black cherry and light oak influence. The result is a smooth, supple and structured wine with a balanced tannin finish that goes great with the saltiness of halloumi.
Wise Wolf's French Cabernet Sauvignon displays a deep ruby colour and a bouquet of blackberry and cassis that melds softly on the palate with an effortless flow of black cherry and light oak influence. The result is a smooth, supple and structured wine with a balanced tannin finish that goes great with the saltiness of halloumi.
Notes
For the herbs we use mint and parsley. For the nuts, we recommend walnut, almonds, hazelnuts or pine nuts.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Pair It With...
Wise Wolf's French Cabernet Sauvignon displays a deep ruby colour and a bouquet of blackberry and cassis that melds softly on the palate with an effortless flow of black cherry and light oak influence. The result is a smooth, supple and structured wine with a balanced tannin finish that goes great with the saltiness of halloumi.
Wise Wolf's French Cabernet Sauvignon displays a deep ruby colour and a bouquet of blackberry and cassis that melds softly on the palate with an effortless flow of black cherry and light oak influence. The result is a smooth, supple and structured wine with a balanced tannin finish that goes great with the saltiness of halloumi.
Get In Touch
Have some recipe feedback? Spotted a bug? Let us know.
Notes
For the herbs we use mint and parsley. For the nuts, we recommend walnut, almonds, hazelnuts or pine nuts.
Step 1.
Boil the kettle.
Step 2.
Measure the couscous into a large bowl. Spoon in the tomato puree, 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!
Flavour Rating
Exclusive to Mob+ members.
Would you make it again?
Exclusive to Mob+ members.
