Pomegranate Persian Halloumi

Halloumi coated in ras el hanout, pan-fried until golden and served with pomegranate couscous and caramelised onions.

Ingredients

Method

1. Boil a kettle.
2. Add the couscous and sultanas to a bowl, pour over the boiled water, cover and set aside.
3. Combine half the ras el hanout in a bowl with a generous grind of black pepper.
4. Add the sliced halloumi and mix to coat evenly.
5. Heat a large, wide-based pan (preferably non-stick) with 1 tbsp olive oil over a medium-high heat.
6. Once hot, add the sliced red onion and cook for 6-7 min or until soft and lightly caramelised.
7. Fluff the couscous with a fork.
8. Add the pomegranate molasses, caramelised onions (reserve the pan!), 1 tbsp olive oil and the remaining ras el hanout and mix well.
9. Combine the chopped mint in a small bowl with the natural yoghurt.
10. Return the reserved pan to a medium-high heat.
11. Once hot, add the spiced halloumi and cook for 1-2 min on each side or until golden.
12. Serve the halloumi over the pomegranate couscous with a garnish of pomegranate seeds.

Notes

2024-06-26: We used way more than 15g of pomegranate molasses and substituted bulgar wheat for couscous