Harissa Halloumi with Couscous, Courgette & Spinach
Harissa Halloumi with Couscous, Courgette & Spinach brings North African flavour to a plate that delivers 31g of protein for 488 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 80g halloumi
- 120g couscous
- 80g courgette
- 80g spinach
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the courgette and spinach, then measure out the sauce ingredients.
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2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
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3
Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the courgette and spinach for 3-5 minutes until just tender with a little bite.
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6
Build the plate: couscous first, then the veg and halloumi, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.