Halloumi Shakshuka

Name: Halloumi Shakshuka with Lemon and Herb Couscous
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 150 Couscous; 1 Chermoula Spice Mix; 250 Halloumi; 1 Onion; 1 Yellow Pepper; 1 Finely Chopped Tomatoes; 2 Garlic Clove**; ½ Lemon; 1 Vegetable Stock Powder; 1 Green Pepper; 1 Coriander; 1 Olive Oil for the Couscous; Water

with Lemon and Herb Couscous

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We love good Halloumi Shakshuka with Couscous and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Couscous

Chermoula Spice Mix

250

Halloumi

Onion

Yellow Pepper

Finely Chopped Tomatoes

Garlic Clove**

Lemon

Vegetable Stock Powder

Green Pepper

(May contain traces of: Celery)

Coriander

Not included in your delivery

Olive Oil for the Couscous

Water

Nutritional information

Energy (kcal)830 kcal

Energy (kJ)3473 kJ

Fat35 g

of which saturates19 g

Carbohydrate80 g

of which sugars24 g

Protein44 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Fill and boil your kettle for the couscous. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the peppers and discard their core and seeds. Slice them into thin strips. Roughly chop the coriander (stalks and all). Zest the lemon then cut in half. Chop the halloumi widthways into 3 slices per person.

Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the onion and peppers to the pan. Season with a pinch of salt and pepper, stir everything together, then cook until the peppers have softened, 6-8 mins stirring often.

In the meantime, pop the couscous in a bowl with a good pinch of salt and pepper and the olive oil (see ingredient list for amount). Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film and leave to the side for 10 mins or until ready to serve.

Once the onion and peppers have softened, stir in the garlic and chermoula. Cook for 1 minute, then pour in the finely chopped tomatoes and the water for the sauce (see ingredients for amount). Add a pinch of sugar and season with salt and pepper. Simmer until thick and tomatoey, 8-10 mins. Stir occasionally. TIP: Add a splash of water to the mixture if it gets a little thick.

In the meantime, heat another frying pan over medium high heat (don't use any oil!). Lay the halloumi slices in the pan and fry until golden, 2-3 mins on each side. Once nicely coloured, remove from the heat.

When the tomato mixture has thickened, pop the halloumi on top. Cover with the lid or foil, cook for 2 more mins to ensure the halloumi is hot! Fluff up the couscous with a fork, stir in the lemon zest and half the coriander. Season to taste with salt, pepper and a small squeeze of lemon juice. When everything is ready, share the couscous between bowls, spoon the shakshuka on top. Sprinkle over the remaining coriander. Enjoy!