Charred Halloumi with Smoky Aubergine, Chickpeas and Preserved Lemon Couscous
Golden halloumi and blistered aubergine are served over lemony couscous with a bright herb salad and a smoky harissa yogurt-style drizzle.
- 200 g halloumi
- 1 pc aubergine
- 240 g cooked chickpeas, drained
- 120 g couscous
- 1 pc red onion
- 2 cloves garlic
- 1 tbsp harissa paste
- 1 pc lemon
- 120 g Greek yogurt
- 20 g fresh parsley
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Preheat the grill to high or heat a large griddle pan over medium-high. Cut the aubergine into 2 cm cubes and slice the red onion into wedges. Toss both with 1 tbsp olive oil, a pinch of salt and black pepper.
- Step 2
Spread the aubergine and onion on a tray and grill for 10–12 minutes, turning once, until deeply charred and tender. Add the chickpeas for the last 3 minutes so they warm through and pick up some colour.
- Step 3
Meanwhile, put the couscous in a bowl with a pinch of salt. Pour over 150 ml boiling water, cover and leave for 5 minutes, then fluff with a fork. Stir through the juice of half the lemon, 1 tsp olive oil and half the chopped parsley.
- Step 4
Mix the yogurt with harissa, the grated garlic and a little lemon zest. Taste and add a squeeze of lemon juice if needed.
- Step 5
Pat the halloumi dry and grill or sear it for 1–2 minutes per side until well browned and just starting to crisp at the edges.
- Step 6
Spoon the couscous onto plates, top with the charred aubergine, onion and chickpeas, then add the halloumi. Drizzle over the harissa yogurt and finish with the remaining parsley and a final squeeze of lemon.
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