Warm Couscous with Halloumi, Lemon, Olives & Herb Oil
We’ve combined some of our favourite flavours including halloumi, lemon and green olives, all stirred into warm couscous with a drizzle of homemade basil oil.
Prep: 15 minutes
Cook: 5 minutes
Serves 2
Ingredients
100g cherry tomatoes, quartered.
2 spring onions, finely sliced
50g pine nuts, toasted
70g pack Crespo Pitted Green Olives with Herbs & Garlic, halved
Zest of 1 lemon
100g couscous
1 tsp tomato puree
150ml hot vegetable stock
3 tbsp extra virgin olive oil
250g pack halloumi, diced
½ x 25g pack basil
Instructions
- Mix together the tomatoes, spring onions, pine nuts, olives and lemon zest in a large bowl.
- Place the couscous in a medium bowl and add the tomato puree and hot stock, cover with clingfilm and leave for 5 minutes.
- Meanwhile, heat 1 tbsp oil in a frying pan and fry the halloumi cubes for 4-5 minutes until golden all over.
- Fluff up the couscous with a fork and add to the cherry tomato mixture with the halloumi. Transfer to a serving plate.
- Place the basil and remaining oil in a jug and blitz with a hand blender until smooth then drizzle over the couscous to serve.
Cooks tip:
Try using mozzarella without any frying instead of the halloumi and serving it cold as a salad.
