Harissa and za'atar stuffed peppers with grilled halloumi

Harissa is a spicy chilli, tomato, garlic and pepper paste from Tunisia; whilst za'atar is a blend of herbs and spices from the Middle East. So, this dish combines the North African with the Middle Eastern, particularly as it further encompasses both preserved lemon and pomegranite molasses.


Once again, I was waiting for the food shop to arrive, so I was heavily reliant on my store cupboard. I knew I had some sweet orange, red and yellow peppers ripe for stuffing. So it was decided, this combo of fragrant herbs and hot spices, perfected by the salty halloumi that I was awaiting in the shop, would form dinner. I'm a very lucky girl to have such a fantastically stocked larder.


What you will need
2 red or yellow peppers
120g couscous
1 heaped tea spoon harissa paste
1 tea spoon of za'atar spice mix
1/4 of a preserved lemon
1 tea spoon pomegranite molasses
Fresh chives
1 packet of halloumi cheese
1 table spoon toasted flaked almonds


Firstly put a kettle on to boil. Place the couscous, harissa and pomegranite molasses into a bowl, seasoning well with salt and cover with boiling water. Set aside for the couscous to fluff and rise.


Meanwhile, slice the peppers in half lengthways, drizzle with some oil and place in a pre-heated oven at 180 degrees to soften for 20 minutes.


Next, finely chop the skin of the preserved lemon and add to the couscous with the za'atar and fresh chives and stir together.


Stuff the softened peppers with the couscous and bake for another 10-15 Minutes.

Served topped with the toasted almonds, aside grilled halloumi cheese (slice and place under the grill for 3 minutes either side) and a tomato garnish.