Harissa Halloumi & Lentil Warm Grain Bowl with Roasted Peppers
A warm, lightly spicy grain bowl with harissa-spiced lentils, blistered peppers and golden halloumi, finished with lemony herby yoghurt and crunchy salad greens.
- 160 g halloumi
- 240 g cooked puy lentils
- 140 g couscous
- 200 g red bell pepper
- 120 g cucumber
- 150 g cherry tomatoes
- 80 g red onion
- 120 g plain yoghurt
- 1 pc lemon
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 2 tbsp olive oil
- 10 g fresh mint
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Add to a shopping listHow the shopping list works →- Step 1
Heat the oven to 220°C (or use a grill). Halve the red peppers, remove seeds, and cut into thick strips. Toss peppers with 1 tbsp olive oil and a pinch of salt; roast 15–18 minutes until charred at the edges.
- Step 2
While peppers roast, finely slice the red onion. In a frying pan, add remaining 1 tbsp olive oil, onion, cumin and a pinch of salt. Cook 6–8 minutes until soft and lightly golden.
- Step 3
Stir in the cooked puy lentils and harissa paste; splash in 2–3 tbsp water to loosen. Simmer 3–4 minutes so the lentils pick up the spice.
- Step 4
Make the couscous: put couscous in a bowl, add 1½ cups (about 300 ml) boiling water with a pinch of salt and 1 tsp olive oil, cover and stand 5 minutes. Fluff with a fork.
- Step 5
While couscous rests, make the lemon-mint yoghurt: mix yoghurt with zest and juice of ½ lemon plus chopped mint and a pinch of salt.
- Step 6
Pan-fry halloumi: slice into 1 cm slabs and cook in a dry non-stick pan over medium-high heat 1–2 minutes per side until golden (add a tiny splash of oil if needed).
- Step 7
Assemble bowls: fluff couscous into each bowl, top with harissa lentils, roasted peppers, halved cherry tomatoes, sliced cucumber, and halloumi. Finish with lemon-mint yoghurt and extra lemon juice to taste.
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