HARISSA AND HALOUMI TAGINE WITH ALMOND COUSCOUS
Serves 4 Ready in 30 minutes
Ingredients
Tagine
■ 1 red onion, diced 1cm
■ 1⁄ cauliflower, cut into small
2 florets
■ 1 drizzle of oil
■ 400g diced pumpkin
■ 1⁄ tsp ground cumin
2
■ 1⁄ tsp ground coriander
2
■ Pinch of chilli powder
■ 1⁄ tsp garlic powder
4
■ 400g cherry tomatoes
■ 2 tsp honey
■ 1 cup water
■ 100g harissa
Couscous
■ 3 cup boiling water
■ 240g wholemeal couscous
■ 25g sliced almonds
■ 100g rocket
■ 1 drizzle of olive oil
Haloumi
■ 1 drizzle of olive oil
■ 200g haloumi cheese, thinly sliced
Method
Bring a full kettle to the boil.
Dice onion and cut cauliflower into small florets.
Prep tagine:
Heat olive oil in a large pot on medium-high heat. Add red onion, pumpkin, cauliflower and spices and cook
Cook tagine:
for about 5 minutes to soften. Add canned tomatoes, honey and water and bring to a simmer. Simmer for 15-20 minutes, until vegetables are tender. Remove from heat and stir through harissa.
Season to taste.
In a heatproof bowl, combine boiling water measure and couscous. Stir, cover and leave to swell for 10 minutes. Fluff up grains with a fork.
Cook couscous:
Stir almonds, rocket and olive oil through couscous and season to taste.
Finish couscous:
When veges have 5 minutes’ cook time remaining, heat oil in a large frypan on medium-high heat. Thinly slice haloumi, add to pan and cook for 1-2 minutes each side, until soft and golden.
Cook haloumi:
Couscous with tagine and top with haloumi.