Couscous With Halloumi and Courgette Ribbons

Taken from Page 327 from the Vegetarian and Wholefoods Bible.

Ingredients

Preparation

  1. Toast the almonds
  2. Cut the courgette into thin strips lengthways
  3. Chop the onions
  4. Chop the garlic

Method

  1. Place the couscous, cinammon, bay leaf and 1tsp of salt in a bowl an pour in the boiling water. Leave to stand for 10 minutes.
  2. Meanwhile heat the oil in a large saucepan, add the onion and garlic. Saute for about 7 minutes, till the onion has softened, stirring occasionally.
  3. Add the chilli powder, cumin, and cardamom pods (cracked open with the back of a spoon).
  4. Cook for a further 3 minutes.
  5. Add the couscous, toasted almonds, diced peach and butter.
  6. Heat through for 2 minutes.
  7. Brush a griddle pan with olive oil, and heat till very hot. Turn down a little and add the courgette slices. Cook for five minutes till slightly charred, turning once.
  8. Cook the slices halloumi in the same pan.
  9. Remove the cinammon stick, bay leaf, and cardamom pods from the couscous.
  10. Arrange on the plate, with the courgette and halloumi placed on top. Sprinkle with parsley.

Notes

I used one thin red chilli, with most of the seeds removed instead of the chilli powder.

I didn't have cinammon sticks, so used ground cinammon.

I didn't have a griddle pan, so cooked the courgettes in a dry frying pan. It took ages to cook, and I think I should start to cook them much earlier.