For ➍4 red peppers, cut into strips
335 g whole grain couscous
40 g raisins
40 g almonds, roughly chopped
2 cloves of garlic, pressed or finely chopped
20 sprigs fresh cilantro, finely chopped
2 limes
250 g halloumi, cut into 1-2 cm cubes
125 g fat yogurt
70 cl vegetable stock
3 tbs olive oil
4 tbs extra virgin olive oil
pepper & salt
Grate the zest of the lime. Squeeze the lime.
In a salad bowl, mix the couscous and raisins with the stock and allow to soak, covered, for 10 m. Then stir with a fork.
Heat ½ of the olive oil in a frying pan over a medium heat and fry the pepper strips 7 - 9 m. Season with salt and pepper.
Meanwhile, heat the remaining olive oil in another frying pan over medium heat and fry the lime zest and garlic for 30 s.
Add the cubes of halloumi, fry for 3 - 4 m until crispy. Then remove them from the pan.
Fry the soaked couscous 1 - 2 m in the same pan in the lime-garlic oil.
Mix the coriander with the couscous and season with the extra virgin olive oil, pepper and salt.
Divide the couscous over the plates and scoop the bell pepper strips on the side. Drizzle the couscous with the lime juice and garnish with the halloumi and almonds. Serve the yogurt separately, so that everyone can add it to their own taste.
