Hot Honey Halloumi Couscous

• 250ghalloumi, cut into 1cm slices
• 1 tbspolive oil
• 2 tbsphoney
• 1 tspchilli flakes
• 200ginstant couscous
• 240mlhot vegetable stock
• 2jarred roasted red peppers, roughly sliced
• 150gcherry tomatoes, halved
• 1lemon, finely zested and juiced, reserving 1 tsp juice for finishing
• 20gfresh mint, roughly torn, with a small handful reserved
• 20gfresh parsley, roughly chopped, with a small handful reserved
• 30gpomegranate seeds (optional)
• fine salt
• black pepper

Method

1. 1Put the couscous in a large heatproof bowl. Pour over the hot stock, stir once, cover with a plate and leave for 5 minutes until the grains are tender and the liquid is absorbed.
2. 2Meanwhile, put the honey and chilli flakes in a small frying pan over a low heat. Warm for 1 minute until loose, fragrant and lightly bubbling, then pour into a small bowl.
3. 3Fluff the couscous thoroughly with a fork. Stir through the roasted peppers, tomatoes, lemon zest, all but 1 tsp of the lemon juice, and most of the mint and parsley; season with salt and black pepper.
4. 4Pat the halloumi dry and season it with black pepper. Heat the olive oil in the same frying pan over a high heat for 2 minutes until shimmering.
5. 5Cook the halloumi in two batches for 2 minutes per side until deeply golden with crisp edges. Transfer each batch to a warm plate as it is ready.
6. 6Taste the couscous and add a little more salt or black pepper if needed. Divide it between four bowls, keeping the red peppers and tomatoes visible.
7. 7Lay the hot halloumi slightly overlapping over the couscous. Drizzle with the chilli honey, then scatter over the reserved mint and parsley and the optional pomegranate seeds; finish each bowl with a few drops of the reserved lemon juice.

Per serving

kcal

495

protein

21.8g

fibre

6.1g

carbs

58.8g

fat

19.9g