Halloumi & Pepper Couscous

Source: Gordon Lodge cookbook

Tags:  main ,  vegetarian

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Serves 2

Ingredients

  • 140g couscous
  • 1 onion, chopped
  • 2 green peppers, chopped
  • 250g tomatoes, sliced
  • 2 garlic cloves
  • 50g mixed mushrooms, sliced
  • 140g halloumi, cubed
  • 15g mixed fresh herbs

Method

  1. Place couscous in a shallow dish and pour over 300ml boiling water. Cover tightly with clingfilm and leave for 5 mins.
  2. Heat 2 tbsp olive oil. When hot, add chopped onion. When softened, add chopped green peppers, sliced tomatoes and 1 crushed garlic clove. Heat until merged into a sauce.
  3. Heat 1 tbsp olive oil in a large frying pan and fry the other garlic, crushed, for 1 min. Add the mushrooms and fry for 3-4 minutes until lightly golden.
  4. Add another 1 tbsp olive oil to the frying pan and fry the halloumi for 2 mins until lightly golden.
  5. Stir the green pepper, tomato sauce and chopped herbs through the couscous and season with pepper. Top with the halloumi and mushrooms. Garnish with extra herbs and serve.