Halloumi And Pepper Couscous Recipes

HALLOUMI STUFFED PEPPERS

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
• Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad and garlic bread.

GRILLED HALLOUMI WITH SPICED COUSCOUS

Steps:

• Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
• Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
• Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
• Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

HALLOUMI WITH CHICKPEA SALSA & COUSCOUS

Steps:

• Put the couscous in a bowl and pour over the hot stock. Cover with cling film, leave to stand and swell for 10 mins.
• Make the salsa by mixing the chickpeas with the tomatoes, half the oil and vinegar, the finely chopped chillies and some of the chopped herbs. Season and arrange between 4 serving plates.
• Heat a griddle pan or frying pan. Fry the halloumi for 2-3 mins each side, until golden and lightly charred. Fluff up the couscous with a fork and mix in the rest of the oil, vinegar and herbs with some seasoning. Pile onto the plates next to the salsa and top with the warm halloumi. Garnish with the sliced chillies.

HALLOUMI AND PEPPER COUSCOUS

Steps:

• Place the couscous in a shallow dish and pour over 1 1/4 cups boiling water or boiling hot vegetable stock. Cover tightly with plastic wrap and leave for 5 minutes Tip the roasted peppers into a small pan and heat gently for 3-4 minutes.
• Heat one tbs of the oil in a large frying pan and fry the garlic for 1 minute Add the mushrooms and fry for 3-4 mins until lightly golden. Set aside.
• Meanwhile, add the remaining oil to the frying pan and gently fry the halloumi for 2 mins until lightly golden.
• Stir the peppers and chopped herbs through the couscous and season with salt and pepper. Spoon onto plates and top with the pan-fried halloumi and mushrooms. Serve immediately.