INGREDIENTS
- Merguez
- Halloumi
- Couscous
- Cherry tomatoes
- Cauliflower
- Curry powder
- Oregano
- Spring onion
- Lime
- Chicken stock
- Olive oil
- Salt & pepper
RECIPE
- Cut the cauliflower. Season with salt, pepper and curry powder. Lay it out on a baking tray and drizzle some olive oil on top. Cook in the oven at 180°C until tender and browned
- Cook the couscous according to the instructions on the packaging. Add a chicken stock cube to your water to make the couscous extra flavourful
- Let the couscous cool
- In a pan, cook the merguez sausages. Remove them from the pan and cut into small pieces
- Cut the halloumi into slices and cook it in the pan from the merguez (no need to wash it first). Season the halloumi with oregano and cook until browned on both sides
- Chop some tomatoes and spring onion. Mix with the couscous and season with salt, pepper, curry powder, oregano, olive oil and lime juice
- Add the merguez, cauliflower, halloumi and some flat parsley to the couscous