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.
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.
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.
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.