Couscous, Vegetable & Halloumi Platter

Name: Couscous, Vegetable & Halloumi Platter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 sweet potatoes, peeled and cubed; 1 tsp ground coriander; Salt and pepper; Salt and pepper; 300 g giant wholewheat couscous; 100 g green beans or asparagus tips; 100 g green beans or asparagus tips; 100 g frozen edamame beans; 2 x 250 g blocks of halloumi, sliced; 50 g pomegranate seeds; 50 g pistachio nuts; Fresh coriander; 1 clove of garlic, crushed; 1 lemon, juiced; 3 tbsp olive oil; 2 tbsp apple cider vinegar; ½ tsp Maldon salt; 1 tsp ras el hanout

Preparation info

Serves:
6

Difficulty
Easy
Ready in
25 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

This salad is best served warm but if you make a large batch, it can be refrigerated and used to accompany other meals during the week. Just add the halloumi, pomegranate seeds, pistachios, fresh coriander, and dressing when you’re ready to serve.

Ingredients

3 sweet potatoes, peeled and cubed
1 tsp ground coriander
Salt and pepper

Vegetarian

Method

Put the sweet potatoes on a roasting tray and sprinkle with the ground coriander, salt and pepper. Drizzle with olive oil and roast in the oven at 180°c fan for 20 minutes.

Simmer the giant couscous for 20 minutes. Drain and then drizzle with a