Pan-fried Halloumi with Tomato Sauce & Couscous

Halloumi cheese is a big favourite. It lasts really well and is so easy to fry. Couscous is great for cooking in the wild.

Durability:
4–5 days
Prep time:
15 mins
Cooking time:
25 mins
Total time:
40 mins

Ingredients

Servings:
Free of charge
1 rib celery, fine dice
0.5 yellow onion, fine dice

Tips!

Instructions

  1. Tomato sauce: Sautee veggies in olive oil until soft, around 5-7 min. Add chopped garlic, red chili, and sautee for another 2 mins. Add tomatoes, water and simmer for 15 mins. Season with salt & pepper. Note! Always taste your food and adjust. Maybe a little tabasco, a few drops of vinegar, a little sugar or honey, salt & pepper.
  2. Couscous: Bring fond du chef and turmeric to a boil and add olive oil. Take off the heat, whisk in couscous, lemon zest, parsley and let sit under a lid for 10 mins. Fluff up couscous with a fork.
  3. Halloumi: Fry in oil until browned on both sides.
  4. Serve immediately with couscous, tomato sauce and lemon wedges.

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