Mediterranean Halloumi Pitta with Harissa and Lemon Cous Cous

Serves: 4

Preparation time: 20 minutes

Cooking time: 25 minutes


  • 250g halloumi
  • 200g cous cous
  • 225ml boiling chicken stock
  • 3 tsp harrissa paste
  • 1 lemon – zest and juice
  • 1 diced red pepper
  • ½ aubergine diced
  • 1 onion sliced
  • 30g chopped parsley
  • 1 clove of garlic
  • 100g pomegranate seeds
  • Salt and pepper
  • 4 pitta bread to serve
  • Baxters Deli Toppers Red Slaw


1. In a frying pan sweat off the onion, garlic and harissa spice until softened without colouring. 

2. Add aubergine and pepper and cook for 3 minutes. Tip into a deep bowl.

3. Add cous cous to the bowl and cover with the hot stock. Cover with cling film and leave in a warm place for 12 minutes.

4. Remove cling film and fluff up using a fork.

5. Add the lemon, parsley and pomegranate. Season and cover again.

6. Slice halloumi and cook under a hot grill for 2-3 minutes on each side or until it turns crispy. 

7. Serve the cous cous and halloumi in a lightly toasted pitta bread with heaps of Baxters Deli Toppers Red Slaw. 

8. Finish off with a squeeze of lemon.

Recipe courtesy of Baxters Deli Toppers.

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