“The couscous just needs soaking so its the perfect accompaniment to this speedy pan-fry.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the couscous in a shallow dish and pour over 1 1/4 cups boiling water or boiling hot vegetable stock. Cover tightly with plastic wrap and leave for 5 minutes Tip the roasted peppers into a small pan and heat gently for 3-4 minutes.
  2. Heat one tbs of the oil in a large frying pan and fry the garlic for 1 minute Add the mushrooms and fry for 3-4 mins until lightly golden. Set aside.
  3. Meanwhile, add the remaining oil to the frying pan and gently fry the halloumi for 2 mins until lightly golden.
  4. Stir the peppers and chopped herbs through the couscous and season with salt and pepper. Spoon onto plates and top with the pan-fried halloumi and mushrooms. Serve immediately.

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