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