Perfect for a mid-week supper or a special occasion this easy and quick to make vegetarian dish is both tasty and healthy, the spiciness of the harissa complementing the sweet and juicy blueberries.

  • Mix together the harissa and yoghurt, coat the halloumi and leave to marinate for at least an hour, or overnight if time allows.
  • Place the couscous into a large pan, add the hot stock and olive oil, stir and cover with cling film, leave for 5 minutes then fluff up with a fork.
  • Add the blueberries, spring onions, lemon juice and most of the toasted almonds and mint. Season to taste.
  • Griddle the marinated halloumi for approximately 1-2 minutes each side until cooked through.
  • Serve on a bed of the warm couscous with the remaining toasted almonds and mint sprinkled over. Serve with a green salad.

Cook’s tip: Halloumi can be replaced with either salmon or lamb.


  • 2 tbsp harissa paste
  • 4tbsp natural yoghurt
  • 500g halloumi cut in to 12 slices
  • 200g couscous
  • 250ml vegetable stock
  • 1tbsp olive oil
  • 200g BerryWorld Blueberries
  • 4 spring onions, finely sliced
  • Juice of ½ lemon
  • 50g flaked almonds, toasted
  • 28g packet or handful of fresh mint, finely chopped
  • Salt and black pepper
  • Bag of green salad