Monday, 20 May 2013

Halloumi & roast vegetable cous-cous

1 bell pepper, 1 courgette, 1/2 lemon, 1 tsp smoked paprika, 50ml passata, 100g halloumi, 1/2 cup giant cous-cous (I bought mine from Millie's Organic in Leeds).

Serves: 2 Preparation: 20 minutes

Cous-cous is made using semolina which has been sprinkled with water, hand rolled and then passed through a sieve, dusted with more semolina and rolled and passed through again to form the granules that you can buy in the shops. Cous-cous in Israel has a much larger granule and personally I prefer it, the texture is more like the bubbles in a tapioca pudding and it's absolutely delicious, absorbing flavour more intensely than the smaller grains do.

This recipe is a fabulous mixture of soft textures and strong flavours.

1) Pour the cous-cous into a pan of boiling salted water and stir through for 6-8 minutes before straining in a sieve and setting aside to cool.

2) Slice the tops from the bell peppers and remove the seeds. Remove the portions of flesh from between the membranes and slice into strips. Cut the courgette and halloumi into chunks and roast with the pepper on the top shelf of the oven for 15 minutes at 200 degrees.

3) Stir the vegetables and cheese into the cous-cous along with the paprika and passata and a squeeze of lemon juice, then serve.

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