Harissa & Tomato Halloumi With & A Chicken Breast

Boil half a kettle

Cut your halloumi into slices

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Trim, then chop your green beans in half

Roughly chop your cherry tomatoes

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the halved green beans and cook for 2-3 min or until beginning to soften

Once slightly softened, add the sliced halloumi and cook for 1-2 min or until starting to brown

Whilst the halloumi is browning, add your couscous to a heatproof bowl

Add 200ml [300ml] [400ml] boiled water and a pinch of salt, give everything a good mix up then cover and set aside

Combine your tomato paste and harissa paste (can't handle the heat? Go easy!) with 80ml [100ml] [120ml] boiled water and mix everything together – this is your harissa stock

Once the halloumi is browned, add the chopped cherry tomatoes and harissa stock to the pan

Cook, covered, for 3-4 min or until the sauce has thickened and the tomatoes are starting to break down

Season with a grind of black pepper – this is your harissa & tomato halloumi

Fluff the couscous with a fork