SERVINGS: 2
PREP: 10
TOTAL: 40
Gabe Pellerin

Ingredients


  • 1 cup israeli couscous
  • 1 block halloumi cheese, sliced
  • 1 zucchini, thinly sliced
  • 3/4 cup cherry tomatoes, halved
  • 1 bunch cilantro, chopped
  • 1 shallot, chopped
  • 1 green onion, chopped
  • 1 bunch mint, chopped
  • 1 lime
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 cup cider vinegar
  • 2 garlic cloves, chopped
  • 2 tbs Smoke Show hot sauce
  • 1/2 cup of water
  • 1 tomato, chopped

Steps


  1. Put the tomato and Smoke Show hot sauce in a blender with the cilantro, shallot, green onion, lime juice, salt, sugar, cider vinegar, garlic. Pulse a few times. This is your aji picante.
  2. Bring a pot of salted water to a boil. Pour the couscous and cook 18-20 minutes until tender. Drain.
  3. Meanwhile, cook the zucchini and cherry tomatoes in a pan with a drizzle of oil over medium high heat for 4-5 minutes until slightly coloured.
  4. Remove from the pan and set aside. Wipe the pan.
  5. Put the pan back on the heat and cook the halloumi slices 2-3 minutes on each side until coloured.
  6. Mix the vegetables with the couscous and the aji picante. Serve and garnish with the halloumi, mint and lime zest to taste.