May 30, 2020

Halloumi and Pomegranate Couscous Salad


  1. Slice a block of halloumi into slices of about 1cm thick.
  2. Coat them in seasoned flour.
  3. Fry them until they go gold and crispy.
  4. Meanwhile, make some couscous according to the instructions (I usually cook it in stock rather than water to get a better flavour).
  5. Mix in to the couscous a teaspoon or so of tomato puree, a tablespoon or so of natural yogurt, some chopped mint leaves and some pomegranate seeds.
  6. Serve with a green salad.