Giant Couscous with Preserved Lemon, Chargrilled Onion, Halloumi and Herb Dressing
150g giant wholewheat couscous
1 tsp cumin seeds (I omit these as I don't like cumin)
1/2 Preserved Lemon, skin only, shredded
1 clove garlic, crushed
50g pistachios, roughly chopped (I've also tried cashews when I'd run out of pistachios - worked fine, it's the texture you're after)
20g pack dill, leaves roughly chopped
25g pack flat leaf parsley, leaves roughly chopped
(NB I've subbed basil and coriander for the above herbs, was delicious)
4 tbsp extra virgin olive oil
Juice of ½ lemon, plus extra to taste
2 tsp pomegranate molasses
1 bunch salad onions, trimmed
1 green chilli
250g Halloumi
2 tbsp pomegranate seeds (never bothered with these, they're just a garnish)
½ tsp sumac (likewise - optional)
1.
Rinse the couscous in a sieve under cold running water and tip into a
medium saucepan. Cover with fresh water, add a pinch of salt and bring
to the boil. Simmer for 7-8 minutes or until tender. Drain, refresh
under cold water and leave to drain well. Place into
a large mixing bowl.
2. Add the cumin seeds (if using) to a dry pan and toast over a medium heat for 1 minute, until browned and aromatic. Remove and grind to a powder using a pestle and mortar then tip into the couscous bowl with the preserved lemon, garlic, pistachios, dill, parsley, all but 2 tsp olive oil, the lemon juice and pomegranate molasses to the bowl. Mix to combine.
3. Warm a frying pan over a medium heat until smoking hot. Coat the salad onions with the remaining oil and cook along with the whole chilli for 4-5 minutes until charred. Cut the salad onions into thirds and the chilli in half, discarding the seeds. Chop the chilli and add to the couscous.
4. Cut the halloumi into thick slices, brush with oil and cook on the hot griddle for 2-3 minutes until golden on both sides. Cut into bitesize pieces and place on top of the couscous. Season and add more lemon juice if needed. Spoon into a serving dish and scatter with pomegranate seeds and sumac just before serving.
a large mixing bowl.
2. Add the cumin seeds (if using) to a dry pan and toast over a medium heat for 1 minute, until browned and aromatic. Remove and grind to a powder using a pestle and mortar then tip into the couscous bowl with the preserved lemon, garlic, pistachios, dill, parsley, all but 2 tsp olive oil, the lemon juice and pomegranate molasses to the bowl. Mix to combine.
3. Warm a frying pan over a medium heat until smoking hot. Coat the salad onions with the remaining oil and cook along with the whole chilli for 4-5 minutes until charred. Cut the salad onions into thirds and the chilli in half, discarding the seeds. Chop the chilli and add to the couscous.
4. Cut the halloumi into thick slices, brush with oil and cook on the hot griddle for 2-3 minutes until golden on both sides. Cut into bitesize pieces and place on top of the couscous. Season and add more lemon juice if needed. Spoon into a serving dish and scatter with pomegranate seeds and sumac just before serving.
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