A quick and delicious main meal for two or indulgent weekend brunch for four. Shakshuka is a Middle Eastern pepper and tomato dish that's traditionally served with bread. Here, it's made with halloumi rather than eggs and is served with a zesty lemon and coriander couscous.
Pour the couscous into a bowl. Boil the water and pour over the couscous. Cover with a plate and leave to soak whilst you get on with making the shakshuka. It will need at least 15 minutes, but I find longer is better.
150 g wholemeal couscous, 300 ml water
When the shakshuka is ready to be served, stir in half the coriander, lemon zest and juice and salt and pepper to taste. Fluff up with a fork.
1 bunch coriander leaves (cilantro), ½ lemon, salt and pepper
Shakshuka
Fry the onions and peppers in the oil over a moderate heat for 6-8 minutes, stirring often. Add a pinch of salt whilst they're frying.
Once the peppers have softened, stir in the garlic and chermoula. Fry for a minute then add the tomatoes and water. Season with a pinch of sugar along with salt and pepper to taste. Simmer for 8-10 minutes, stirring occasionally.
2 cloves garlic, 1 tsp chermoula spice, 400 g tinned chopped tomatoes, pinch sugar, 100 ml water, salt and pepper
Meanwhile, heat a non stick pan over a medium heat. Lay the halloumi slices down and fry for 2-3 minutes on each side or until they're nicely browned.
240 g halloumi
Transfer the halloumi slices to the tomato mixture. Cover the pan and simmer for a couple of minutes.
Divide the couscous between two bowls. Spoon in the shakshuka, ensuring there are three slices each. Sprinkle the remaining coriander over the top.
Notes
Serves four as a weekend brunch.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.