Halloumi cheese has a salty, almost meaty character that lends itself perfectly to sweet caramelised vegetables such as this slow cooked pepper & onion mixture; which become sweet & sour & almost chutney-like. Our couscous and lambs lettuce salad is dressed in a tangy spicy dressing made from harissa paste (an earthy chilli paste from Morocco).
Prep Time
30 min
Cuisine
African
Use within
6-7 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (wheat-gluten, cereals, milk, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Peel and finely slice the red onion[s]
Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Boil a kettle
2
Heat a large, wide-based pan with 2 tbsp [4 tbsp]vegetable oil
Once hot, add the slicedonion and pepper with a pinch of salt
Cook on a very low heat for 15-20 min or until softened and caramelised
Tip: watch the heat and adjust to prevent burning
3
Meanwhile, add the couscous to a large bowl with 200ml [400ml]boiled water
Cover and set aside
4
Slice the halloumi into sticks (see picture)
5
Combine the harissa paste with 2 tbsp [4 tbsp]olive oil, half of the white wine vinegar (keep the rest for later), 2 tbsp [4 tbsp]boiled water and 1 tsp [2 tsp]sugar and mix well - this is your harissa dressing
6
Fluff the couscous with a fork
Wash the lambs lettuce, then add it to the couscous
Add most of the harissa dressing (keep a little for garnish) and toss thoroughly
Add the remaining white wine vinegar and 1 tbsp [1 1/2 tbsp]sugar to the pepper and onion pan, and cook for 2 min further, then transfer them to the salad bowl and wipe the pan clean with kitchen paper
7
Return the pan to a high heat
Once very hot, add the halloumi
Cook on each side for 1 min, until golden
8
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