Berry good spicy supper dish

Photo: The Independent

Photo: The Independent

Published Oct 3, 2017

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Perfect for a mid-week supper, this easy and quick-to-make dish is both healthy and tasty with the spiciness of the harissa complementing the sweet and juicy blueberries

Prep time: 20 minutes

Cooking time: 30 minutes

Serves 4

2 tbs harissa paste

4 tbs natural yoghurt

500g halloumi cut into 12 slices

200g couscous

250ml vegetable oil

1 tbs olive oil

200g blueberries

4 spring onions, finely sliced

Juice of ½ lemon

50g flaked almonds, toasted

Handful of fresh mint, chopped

Salt and black pepper

Mix together the harissa and yoghurt, coat the halloumi and leave to marinate for at least an hour, preferably overnight. Place the couscous into a large pan, add the hot stock and olive oil, stir and cover with cling film. Leave for 5 minutes then fluff up with a fork.

Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste. Griddle the marinated halloumi for 1-2 minutes on each side until cooked through.

Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over. Serve with a green salad. Cook’s tip: the halloumi can be replaced with salmon or lamb.

For more berry recipes, visit www.berryworld.com

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