Griddled halloumi
Prep time: 20 minutes 

Cooking time: 30 minutes

Serves 4

2tbsp harissa paste 
4tbsp natural yoghurt
500g halloumi cut in to 12 slices 
200g couscous
250ml vegetable oil
1tbsp olive oil
200g blueberries 
4 spring onions, finely sliced 
Juice of ½ lemon
50g flaked almonds, toasted 
28g packet or handful of fresh mint, finely chopped 
Salt and black pepper 

Mix together the harissa and yoghurt, coat the halloumi and leave to marinate for at least an hour, or overnight if time allows. Place the couscous into a large pan, add the hot stock and olive oil, stir and cover with cling film, leave for 5 minutes then fluff up with a fork.

Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste. Griddle the marinated halloumi for approximately 1-2 minutes on each side until cooked through.

Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over. Serve with a green salad. Cook’s tip: the halloumi can be replaced with either salmon or lamb.