Preparation time: 5 minutes
Cooking time: 10 minutes
Adapted from: Own recipe
- 225 g halloumi
- 1 bell pepper
- 10 - 12 cherry tomatoes
- 190 g couscous
- 2 tsp concentrated vegetable stock
- Slice the halloumi into eight to ten slices, and place under the grill.
- Slice the pepper into strips, and either grill alongside the halloumi or keep raw, depending on preference.
- Make up the cous cous according to the packet, adding the stock in with the hot water.
- Serve immediately.