Courgette and Halloumi grilled in our basil pistou paste served with a couscous salad flavoured with harissa spice blend of paprika, cayenne pepper and cumin and finished with a squeeze of fresh lemon.
- 200g Halloumi (cut into thick strips)
- 2 Courgettes (cut into strips)
- 10 Cherry Tomatoes (halved)
- 50g Pine Nuts
- 150g Couscous (or quinoa if gluten-free)
- 1 lemon
- 1 Vegetable stock
- Pistou Paste
- 1 small bunch Parsley
Cook the grains
If making the GF version with quinoa, bring 300ml water to the boil in a lidded pan and add the VEGETABLE STOCK. Add the quinoa, then cover, turn down the heat and simmer for 15 mins until all the stock has been absorbed.
Or if you're doing couscous, pour 200ml boiling water into jug and add the VEGETABLE STOCK. Put the couscous into a large bowl and pour the stock over. Cover with cling film and leave to soak for 5 mins
Fry the Halloumi and Courgette
Coat the halloumi and courgette in the PISTOU PASTE.
Heat a griddle/frying pan over high heat. When hot, add a drizzle of oil to it then fry the halloumi and courgette until nicely golden on both sides. Then set them aside and keep warm.
Prepare the garnishes
Uncover the couscous and fluff it up with a fork.
Toast the pine nuts in a dry frying pan for 2 mins, or until golden brown.
Mix 2 tbsps oil, the juice of one lemon and the HARISSA SEASONING together for the dressing, then pour it into the couscous/quinoa.
Add the cherry tomatoes, toasted pine nuts and parsley, (if using) to the couscous and mix well.
Serve the seasoned grains topped with the grilled halloumi and courgette.
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