Grilled Sheep’s Milk Haloumi, Spiced Raisins & Herby Wholemeal CousCous
- In a small saucepan bring stock to the boil. - Place CousCous into bowl and pour stock over CousCous and cover with cling wrap and set aside for 6 minutes.
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Cooking tools:
- Saucepan
- Mixing bowl
- Plastic wrap
- Fork
- Pot
- Skillet
- Stove
- Spoon
- Plate
- Chef's knife
- Cutting board
Ingredients
- 2 cups San Remo Wholemeal CousCous
- 2 cups chicken stock
- ¼ cup flat leaf parsley, chopped
- ¼ cup mint, chopped
- ¼ cup dill, chopped
- ¼ cup coriander, chopped
- 1 preserved lemon, chopped finely
- Salt
- pepper
- 2 cups raisins
- 1 ½ cups port
- 1 cinnamon stick
- 2 fresh bay leaves
- 3 tbsp cracked pepper
- 4 all spice berries
- 500g sheep’s milk haloumi, sliced into ½ cm thick pieces
- Olive oil
- 1 lemon cut, into wedges
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