Harissa Chickpea and Halloumi Couscous Bowls with Lemon-Tahini Drizzle
A vibrant Middle Eastern bowl with crisp halloumi, spiced chickpeas, fluffy couscous, and a punchy lemon-tahini sauce.
- 120 g couscous
- 180 g halloumi
- 240 g tinned chickpeas, drained and rinsed
- 1 pc red onion
- 200 g cherry tomatoes
- 1 pc cucumber
- 80 g baby spinach
- 1 tbsp harissa paste
- 2 tbsp tahini
- 1 pc lemon
- 2 tbsp olive oil
- 10 g mint leaves
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Put the couscous in a heatproof bowl with a pinch of salt, 1 tbsp olive oil and 150 ml boiling water. Cover and leave for 5 minutes, then fluff with a fork.
- Step 2
Meanwhile, halve the cherry tomatoes, dice the cucumber, and finely slice the red onion. Tear the mint leaves and set aside.
- Step 3
Mix the chickpeas with the harissa paste, 1 tbsp olive oil, and a pinch of salt. Heat a large frying pan over medium-high heat and cook the chickpeas for 5 to 6 minutes until hot and lightly blistered.
- Step 4
Slice the halloumi into 8 pieces. Push the chickpeas to one side of the pan or transfer them to a plate, then fry the halloumi for 2 minutes per side until golden.
- Step 5
Whisk the tahini with the juice of the lemon, 2 to 3 tbsp water, and a pinch of salt until smooth and pourable. Add a little more water if needed.
- Step 6
Fold the spinach, tomatoes, cucumber, onion, and mint through the couscous. Season well, then divide between 2 bowls.
- Step 7
Top with the harissa chickpeas and halloumi, then drizzle over the lemon-tahini sauce and serve immediately.
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