Halloumi with Grilled Pepper Tabbouleh Recipe

Ingredients

250g wholewheat couscous
2 tsp ground cumin
1 cinnamon stick
2 tsp ground coriander
2 red peppers
1 garlic clove
1 lemon
1 red onion
2 vine tomatoes
1 cucumber
A large handful of mint
50g rocket
400g halloumi

Prep: 20 mins | Cook: 15 mins

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Method

1. Fill your kettle and boil it. Tip the couscous into a large heatproof bowl and add the cumin, cinnamon stick and coriander powder. Add a pinch of salt and stir well to mix. Pour 450ml hot water from the kettle into the bowl. Stir to mix, then cover the bowl with a plate and pop to one side for 20 mins to soak. The couscous will absorb the water and become tender.

2. Preheat your grill to high. Halve the peppers and scoop out the seeds and membrane. Place on a baking tray, skin side up, and grill for 8-10 mins till tender and charred. The skin should be loose. Set aside to cool

3. Meanwhile, peel and grate the garlic clove into a large salad bowl. Grate in the lemon zest and squeeze in 1 tbsp lemon juice. Season with a pinch of salt and pepper. Pour in 1 tbsp olive oil and whisk to make a dressing.

4. Peel and finely chop the red onion. Dice the tomatoes. Trim the ends off the cucumber and dice to match the tomatoes. Finely chop the mint leaves, along with a handful of the rocket. Add the onion, tomatoes, cucumber, mint and chopped rocket to the bowl with the dressing. Toss to mix.

5. When the peppers have cooled a little, pull off the skin, then roughly chop the peppers. Add to the salad box and toss to mix.

6. Slice the halloumi into 1cm-thick slices. Pour 1 tbsp oil into a large frying pan and warm over a medium-high heat. Add the halloumi and cook for 2-4 mins, then turn and cook for a further 2-3 mins, till golden brown.

7. While the halloumi cooks, fluff up the couscous with a fork and pick out the cinnamon stick. Scoop the couscous into the bowl with the chopped veg and fold together. Taste and add a little more salt and pepper, if needed. Divide between bowls or plates.

8. Top the couscous with slices of the warm halloumi and a scattering of the remaining rocket leaves. Serve immediately, with wedges of lemon on the side for squeezing.

9. Love Your Leftovers
The cooked halloumi and couscous salad will keep in the fridge and are best eaten cold the next day.