Harissa Couscous, Halloumi & Pomegranate Salad
Serves 2 | with Red Onion, Mint Yoghurt and Rocket
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
Our Super Food Spring collection celebrates vibrant, flavoursome recipes to enjoy as brighter days arrive and Spring is welcomed in. In this salad, the sweetness of roasted red onion and the pop of pomegranate balances salty halloumi and peppery rocket. Creamy mint yoghurt complements the subtle spice of harissa cous cous.
Ingredients
1 unit(s)
Red Onion
120 grams
Couscous
(Contains: Cereals containing gluten May contain traces of: Soya)
15 grams
Vegetable Stock Paste
225 grams
Halloumi
(Contains: Milk)
1 bunch(es)
Mint
1 unit(s)
Pomegranate
50 grams
Harissa Paste
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
40 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Boiled Water for the Couscous
2 tbsp
Honey
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle.
b) Halve and peel the red onion. Cut each half into 3 wedges, then separate the layers.
c) Add the onion to a baking tray. Drizzle with oil, then season with salt and pepper. When the oven is hot, roast the onion on the top shelf until soft and slightly charred, 12-15 mins.
a) Meanwhile, put the couscous in a large bowl. Pour in the boiled water (see pantry for amount), stir in the vegetable stock paste, then cover tightly with cling film.
b) Leave to the side for 10 mins or until ready to serve.
a) Meanwhile, drain the halloumi and pat dry with kitchen paper. Cut into 2cm chunks.
b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).
c) Halve the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.
a) When the onion has 5-6 mins remaining in the oven, heat a drizzle of oil in a frying pan on medium-high heat.
b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.
c) Remove from the heat, then add the honey (see pantry for amount) and stir to coat, 1 min.
a) Once the couscous is cooked, add the harissa paste (use less if you'd prefer things milder), half the mint, half the pomegranate seeds and the roasted onion. Stir to combine.
b) In a small bowl, mix together the remaining mint and natural yoghurt.
a) Add the rocket to the couscous and toss to combine.
b) Share the harissa couscous salad between 2 serving bowls and top with the sticky halloumi.
c) Dollop over the mint yoghurt and sprinkle over the remaining pomegranate seeds to finish.
Enjoy!
