FRIJE

Instructions

• 1.   Prepare the broth. Crush the almonds, slice or crush the garlic, and finely chop the coriander. Zest the lime and squeeze the juice. Cut the halloumi into pieces of about 1-2 cm.
• 2.   Mix the couscous and raisins with the broth in a salad bowl and let it swell covered for 10 minutes. Then fluff it with a fork.
• 3.   Grill the pepper in the oven before cutting it into strips. This will make it sweeter. Bake it whole for 20-25 minutes at 220 degrees Celsius. It is ready when the skin starts to swell and brown in some places. Remove the skin and cut the pepper into strips (be careful, it's hot!).
• 4.   Meanwhile, heat the olive oil in a pan and sauté the lime zest and garlic for 30 seconds over medium-high heat. Add the halloumi cubes, cook them for 5 minutes on all sides until crispy, then set aside. Cook the swollen couscous for 1-2 minutes in the same pan, which contains the remaining lime and garlic oil.
• 5.   Mix the coriander and couscous, then add extra virgin olive oil, salt, and pepper.
• 6.   Serve the couscous on plates and arrange the pepper strips next to it. Drizzle the couscous with lime juice and garnish with halloumi and almonds. Serve the yogurt separately so that everyone can add it as desired.

Nutritional information *