A fresh little couscous salad topped with salty fried halloumi, fresh pomegranate, and herbs. The perfect meal-prep dish.
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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.
Serves
4
Couscous
Tomato Purée
Harissa
Nuts
Bell Peppers
Tomatoes
Mixed Herbs
Lemon
Halloumi
Pomegranate Seeds
Olive Oil
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
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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.
Serves
4
Couscous
Tomato Purée
Harissa
Nuts
Bell Peppers
Tomatoes
Mixed Herbs
Lemon
Halloumi
Pomegranate Seeds
Olive Oil
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
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.
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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!
Unlock this premium recipe
Join Premium for free today for unlimited access to all of our recipes and so much more.
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
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Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
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