Wed, 21 September 2022
Erica Drum's Halloumi Grilled Peppers with Curried Couscous, Lemon Yogurt
Takes 40 mins Makes 4 portions
Ingredients:
4 sweet peppers of choice
Olive oil
Seasalt
1 tablespoon butter
1 white onion
4 cloves of garlic
1 tablespoon curry powder/paste
1/2 teaspoon tumeric
1 lemon, juice and rind(keep half for yogurt)
300g couscous
600ml chicken/veg stock
Small bunch mint, chopped
Small bunch parsley, chopped
50g toasted flaked/chopped almonds
100-200g halloumi
100-200g mozzarella
200g yogurt
1 clove of garlic, minced
Drop of milk
Method:
Begin by turning on your oven grill or BBQ to a high heat.
Toss the whole peppers in a little olive oil & seasalt.
Place on a tray under the grill or on the BBQ for 15 mins, turning half way.
While the peppers are cooking, start your couscous.
Fry the onion gently over a medium heat until soft and translucent.
Now add your garlic, curry powder & turmeric and cook for a further minute.
Stir through the juice and zest of half a lemon.
Now add the couscous and mix it well.
Pour over the hot stock, stir once, turn off the heat and place a lid on top.
Once the peppers are well grilled all around, remove and place mixed cheese on top.
Drizzle some olive oil on top, season with salt and pepper.
Place back under the grill for five minute or until the cheese is golden brown.
Mix the most of the herbs and almonds(keeping some for garnish) into your couscous.
In a small bowl, mix your yogurt, crushed garlic, lemon zest and juice, salt and as much milk until a smooth dressing consistency (about 2-3 tablespoons)
Portion out the couscous, top with a whole roast pepper, drizzle with dressing and garnish with herbs and nuts.
