Perfect for a midweek supper or a special occasion, this easy and quick-to-make recipe is both tasty and healthy, the spiciness of the harissa complementing the sweet and juicy blueberries.
Prep: 20 minutes
Cook: 30 minutes
2 tbsp harissa paste
4 tbsp natural yoghurt
500g halloumi, cut into 12 slices
250ml vegetable stock
1tbsp olive oil
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
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.
Place the marinated halloumi on to a hot BBQ 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.
Recipe from berryworld.com