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Salty halloumi pairs perfectly with our sweet & sour Red Slaw to make a scrumptious lunch time treat.
225ml boiling chicken stock
3 tsp harissa paste
Juice and zest of 1 lemon
1 diced red pepper
½ aubergine diced
1 onion sliced
30g chopped parsley
1 clove garlic
100g pomegranate seeds
Salt and pepper
1 jar of Baxters Red Slaw Deli Toppers
In a frying pan sweat off onion, garlic and harissa spice until softened without colouring.
Add aubergine and pepper and cook for 3 minutes. Tip into a deep bowl.
Add couscous to the bowl and cover with the hot stock.
Cover with cling film and leave in a warm place for 12 minutes.
Remove cling film and fluff up using a fork.
Add the lemon, parsley and pomegranate. Season and cover again.
Slice halloumi and cook under a hot grill. Leave to go crispy.
Serve the couscous and halloumi in a lightly toasted pitta bread with heaps of Deli Toppers Red Slaw.
Finish off with a squeeze of lemon.
Cook the halloumi on your BBQ for extra flavour.
To save time you can use pre cooked pouches of quinoa available.
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