Harissa Halloumi, Butter Bean & Tomato Skillet with Herby Couscous
A fast, protein-rich Mediterranean skillet of blistered halloumi, creamy butter beans and jammy tomatoes finished over fluffy herby couscous.
- 120 g couscous
- 180 g halloumi
- 240 g butter beans, drained
- 250 g cherry tomatoes
- 1 pc red onion
- 2 pc garlic cloves
- 1 tbsp harissa paste
- 60 g spinach
- 1 pc lemon
- 1 tbsp olive oil
- 15 g fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Put the couscous in a heatproof bowl with a pinch of salt. Pour over 180 ml boiling water, cover and leave for 5 minutes, then fluff with a fork and stir through half the chopped parsley and a squeeze of lemon juice.
- Step 2
Cut the halloumi into thick slices. Heat the olive oil in a large frying pan over medium-high heat and fry the halloumi for 1-2 minutes on each side until deeply golden. Remove to a plate.
- Step 3
Add the sliced red onion to the same pan with a pinch of salt and cook for 3 minutes, scraping up any browned bits. Add the garlic and harissa paste and cook for 30 seconds.
- Step 4
Tip in the cherry tomatoes and butter beans with 60 ml water. Cook for 6-8 minutes, stirring occasionally, until the tomatoes burst and the sauce thickens slightly.
- Step 5
Stir in the spinach until just wilted, then return the halloumi to the pan and warm through for 1 minute. Finish with the remaining parsley and more lemon juice to taste.
- Step 6
Serve the harissa halloumi and bean mixture over the herby couscous, spooning over any spicy tomato juices.
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