Halloumi Shakshuka with Couscous
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.
Servings: 2 people
Calories: 819kcal
Ingredients
Couscous
- 150 grams wholemeal couscous (contains gluten)
- 300 ml water
- 1 bunch coriander - finely chopped
- ½ lemon - zested and juiced (organic or unwaxed is best)
- salt & pepper to taste
Shakshuka
- 1 onion - peeled, halved and thinly sliced
- 2 garlic cloves - peeled and finely chopped
- 1 yellow pepper - halved, core and seeds discarded and sliced into strips
- 1 green pepper - halved, core and seeds discarded and sliced into strips
- 240 g block of halloumi - sliced widthways into six (contains milk)
- 1 tsp chermoula spice
- 400 g tin finely chopped tomatoes
- pinch sugar
- 100 ml water
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
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.
- 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.
Shakshuka
- Fry the onions and pepper 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.
- 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.
- 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.
Nutrition
Calories: 819kcal | Carbohydrates: 87g | Protein: 41g | Fat: 39g | Saturated Fat: 22g | Sodium: 2335mg | Potassium: 854mg | Fiber: 13g | Sugar: 11g | Vitamin A: 2260IU | Vitamin C: 201mg | Calcium: 1344mg | Iron: 6mg