200g cous cous
200ml boiling chicken stock
2 tbsp harissa paste
Juice & zest of 1 lemon
1 red pepper (diced)
½ aubergine (diced)
1 onion (sliced)
30g chopped parsley
1 clove garlic
100g pomegranate seeds
Salt & pepper
1 jar of Baxters Albert's Victorian Chutney
100ml natural yogurt
Baxters IngredientsAlbert’s Victorian Chutney
In a frying pan sweat off the onion, garlic and harissa spice until softened without colouring.
Add aubergine and pepper and cook for 3 minutes and then tip into a deep bowl.
Add cous cous to the bowl and cover with the hot stock, cover with cling film and leave in a warm place for 12 minutes to soak up the liquid.
After this time remove cling film and fluff up the cous cous using a fork.
Add the lemon, parsley and pomegranate before seasoning and covering again.
Slice your halloumi and cook under a hot grill, leaving it to go crispy.
Fill each flatbread with cous cous then top with haloumi and finish with yogurt, chutney and rocket.