Vegetarian
Harissa Halloumi & Blueberry Burst Couscous
Perfect for a mid-week supper or a special occasion this easy and quick to make vegetarian dish is both tasty and healthy, the spiciness of the harissa complementing the sweet and juicy blueberries.
- Mix together the harissa and yoghurt, coat the halloumi and leave to marinate for at least an hour, or overnight if time allows.
- Place the couscous into a large pan, add the hot stock and olive oil, stir and cover with cling film, leave for 5 minutes then fluff up with a fork.
- Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste.
- Griddle the marinated halloumi for approximately 1-2 minutes each side until cooked through.
- Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over. Serve with a green salad.
Cook’s tip: Halloumi can be replaced with either salmon or lamb.
Prep time: 20 mins
Cook time: 30 mins
Ingredients
- 2 tbsp harissa paste
- 4tbsp natural yoghurt
- 500g halloumi cut in to 12 slices
- 200g couscous
- 250ml vegetable stock
- 1tbsp olive oil
- 200g BerryWorld Blueberries
- 4 spring onions, finely sliced
- Juice of ½ lemon
- 50g flaked almonds, toasted
- 28g packet or handful of fresh mint, finely chopped
- Salt and black pepper
- Bag of green salad
Nutrition
| Per 100g | Per Serving | ||
|---|---|---|---|
| Energy (KG) | 794 | 3315 | |
| Energy (kcal) | 190 | 793 | |
| Fat (g) | 11.2 | 46.8 | |
| Saturated Fat (g) | 5.8 | 23.9 | |
| Carbohydrates (g) | 13.4 | 56.0 | |
| Fibre (g) | 1.6 | 6.8 | |
| Sugar (g) | 2.1 | 8.8 | Low Sugar |
| Protein (g) | 9.2 | 38.3 | |
| Salt (g) | 1.0 | 4.2 | |
| Vitamin A (mcg) | 261.1 | 1087.0 | High Vitamin A |
| Vitamin C (mg) | 9.3 | 38.6 | |
| Vitamin D (mcg) | 0.0 | 0.0 | |
| Vitamin E (mg) | 1.0 | 4.3 | |
| Calcium (mg) | 278.9 | 1161.2 | High Calcium |
| Iron (mg) | 0.5 | 2.1 | |
| Zinc (mg) | 0.3 | 1.2 |
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