Mob's slow-roasted tomato and halloumi couscous recipe

Mob's slow-roasted tomato and halloumi couscous recipe

This one is all about the dressing. Half the slow-roasted tomatoes are blitzed up with garlic, chilli and basil to make a chunky, rustic sauce that you’ll want to pour on literally everything. Tasty, affordable food champions Mob have put it to good use here by tossing it with giant couscous, olives and crunchy halloumi croutons.  

Ingredients

  • 800 g cherry tomatoes
  • 5 garlic cloves (unpeeled)
  • 3 tbsp olive oil
  • 200 g kale
  • 1 tsp smoked paprika
  • 150 g Kalamata olives
  • 250 g wholewheat giant couscous
  • 1 lemon
  • 1 red chilli (depending on how spicy you like it)
  • 1 small bunch of basil
  • 250 g halloumi
  • 1 pinch of salt and black pepper
  • 28.2 oz cherry tomatoes
  • 5 garlic cloves (unpeeled)
  • 3 tbsp olive oil
  • 7.1 oz kale
  • 1 tsp smoked paprika
  • 5.3 oz Kalamata olives
  • 8.8 oz wholewheat giant couscous
  • 1 lemon
  • 1 red chilli (depending on how spicy you like it)
  • 1 small bunch of basil
  • 8.8 oz halloumi
  • 1 pinch of salt and black pepper
  • 28.2 oz cherry tomatoes
  • 5 garlic cloves (unpeeled)
  • 3 tbsp olive oil
  • 7.1 oz kale
  • 1 tsp smoked paprika
  • 5.3 oz Kalamata olives
  • 8.8 oz wholewheat giant couscous
  • 1 lemon
  • 1 red chilli (depending on how spicy you like it)
  • 1 small bunch of basil
  • 8.8 oz halloumi
  • 1 pinch of salt and black pepper

Details

  • Cuisine: Middle Eastern-inspired
  • Recipe Type: Couscous
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 160°C/140°C fan/gas mark 3/320°F/280°F fan.  
  2. Take the cherry tomatoes off the vine and put them and the garlic cloves onto a large baking tray in a single layer. Season with salt and pepper and drizzle over 11⁄2 tablespoons of the olive oil, then roast for 35-40 minutes until the garlic is completely soft and the tomatoes are shrivelled, sweet and on the edge of bursting.  
  3. Tip half the kale onto a large baking tray, toss with the smoked paprika, 1⁄2 tablespoon of oil and some seasoning, then spread into an even layer so that it roasts evenly. Put on the shelf below the tomatoes and roast for 10-12 minutes, flipping halfway until crisp.  
  4. Meanwhile, pit the olives (if needed) and cook the giant couscous according to the packet instructions.  
  5. Tip the remaining kale into your largest bowl, tear up any larger leaves and chop any thick stems, then zest and squeeze in the juice of the lemon. Season well, then use your hands to scrunch the kale into the lemon – this will help it soften.  
  6. Dressing time. Squeeze the cooked garlic cloves out of their skins into a blender. Roughly chop the red chilli (seeds and all) and cut the basil stalks away from the leaves (saving the leaves for later). Put the chilli and basil stalks into the blender along with the garlic. Add half the roasted tomatoes, along with any roasting juices from the tray and the remaining tablespoon of olive oil, then blitz to an unreal dressing. Season to taste.  
  7. Drain the couscous, rinse under cold water until cool, then shake off any excess water. Tip into the bowl with the kale and add the pitted olives. Tear in the remaining basil leaves, pour in most of the dressing and give everything a good toss to combine.  
  8. Cut the halloumi into small cubes, then get a non-stick frying pan over a medium-high heat. Add the halloumi and fry until deeply golden (about 2 minutes on each side).  
  9. Divide the tomatoey-kale couscous between four plates, drizzle over the remaining dressing and top with the remaining roasted tomatoes, fried halloumi and crispy kale. Yes please.

Recipes extracted from Fresh Mob: Over 100 tasty healthy-ish recipes by Mob Kitchen, published by Hodder & Stoughton, £20. Photography by David Loftus.

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Stella McCartney's spiced wholewheat couscous

Marco Pierre White's prawn couscous

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