Grilled Halloumi on Herbed Couscous
Inspired by Middle Eastern taboulleh, this vibrantly-coloured dish gets colour and flavour from the aromatic herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.patrickholford.com.
Cooking tools:
- Griddle
- Pepper mill
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
Ingredients
- 300g (101/2oz) couscous
- 1 heaped tbsp finely chopped coriander
- 1 heaped tbsp finely chopped flat-leaf parsley
- 1 heaped tbsp finely chopped mint
- juice of 11/2 lemons
- 2 red peppers, sliced into long, thick strips
- 1 tbsp medium or mild (not extra virgin) olive oil
- 500g (1lb 2oz) halloumi, cut into 12 slices
- 2 avocados
- freshly ground black pepper
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