Main Course
Cous Cous with Clementine & Halloumi
Ingredients
- 1 mug cous cous
- 1.5 mugs boiling water/stock made with ½ stock cube
- 2 tbsp extra virgin olive oil
- 0.5 orange zest
- 1 tbsp cumin
- 1 heaped tbsp smoked paprika
- 0.5 tsp turmeric
- 1 tsp onion and garlic powder
- 1 tin drained chickpeas
- 1 tsp dried herbs (parsley or chives)
- 1 sweet potato, peeled and sprinkled with ½ tsp smoked paprika, ¼ tsp cinnamon, ½ tsp honey, ½ tsp salt, 1 tsp oil
- 1 red onion, diced
- 4-6 baby cooked beets, quartered
- 200 g block halloumi
- Handful of nuts
- Chopped fresh herbs (basil, parsley, coriander, chives, mint)
- Salad leaves
Method
- Roast the sweet potato in the oven. Preheat the oven to 180℃. Drizzle with oil and sprinkle over the spices, salt and honey. Bake for 25 minutes until tender on the inside and crisp on the outside.
- Next, make the couscous salad. Boil the kettle and get the cling film ready. Measure 1 mug couscous into a large bowl. Add in all the spices and dried herbs.
- Open and drain the chickpeas. Rough up a little to remove the skins. Add these to the dried couscous. Zest in the orange or lemon zest. Stir this all together until well combined. Pop the stock cube into the mug and fill up with boiling water
- Now you need to work quickly. Pour the boiling hot stock over the couscous, then add the extra ½ mug. Immediately cover with cling film and allow it to sit for 5 minutes.
- Dice the red onion and the baby beets.
- Cut the halloumi into cubes. Pop on a baking tray, drizzle with a little oil and bake while the oven is on with the sweet potato for about 10 minutes just until golden brown.
- When all the component ingredients are ready, remove the cling film from the top of the bowl. Using a fork fluff up the couscous. Add in the sweet potato, beets, halloumi and red onion.
- Add the chopped fresh herbs, season to taste and garnish with some fresh salad leaves.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.