Ingredients (Per Person)

• Cous Cous
• 1/4 Block Of Halloumi, Cubed
• 125g Passata
• Vegetable Stock
• 5-6 Mushrooms, Sliced
• 1/4 Small Onion, Diced
• 5-7 Baby Plum Tomatoes, Sliced
• Black Pepper, Mixed Herbs, Garlic Granules, Onion Granules
• Fresh Basil

Method

1. Put the couscous, stock cube and boiling water (or boiling fresh stock) into a pan or heat-friendly dish, just enough to cover the cous cous and add a little more if you need to later, that you can put a lid on and cover and set aside
2. Place onions, mushrooms and baby plum tomatoes in a large frying pan before adding in the halloumi, black pepper, mixed herbs, garlic granules and onion granules
3. Allow this to start cooking before adding in some passata, keeping the heat on medium, and continue to let reduce
4. Check the cous cous is cooked and if not add some more boiling water/boiling hot stock and recover to absorb it all
5. Mix this all into the couscous mixture and return to the heat for a couple of minutes before serving and topping with fresh basil

Eating And Storage Tips

This is a great meal to have cold. In fact, as leftovers, I prefer to have it cold than I do to attempt to reheat it. I often find that reheating it can cause it to go a little bit mushy. You can easily keep this in the fridge for 2-3 days so can also work for bulk making lunches if you’re the sort of person that doesn’t tire of repeats very quickly.

Whilst I suggest you can eat this cold I would suggest if you plan to do this to keep the cous cous having the slightest of bites to it so it stands up better as it will continue to soak in some of that liquid such as the passata.

This is of course incredibly tomato heavy but you could always take out the fresh baby plum tomatoes and put something like bell pepper or courgette in there instead. These will give a bit more of a bite if you only cook them for a short amount of time and this can make for a nice textural contrast.