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    Rainbow halloumi couscous

    This makes a great summer vegetarian dish that’s perfect for sharing.

    This is a Full Time: Get Cooking with Marcus and Tom recipe. Premier League footballer Marcus Rashford and chef Tom Kerridge have created the campaign as part of #EndChildFoodPoverty to get families across the country cooking nutritious, low-cost meals.

    • Total time: 35 minutes

    Serves: 6


    1 1/2 mugs of couscous
    1 reduced salt vegetable stock cube
    A pinch of spice (such as fajita spice or similar)
    1 tbsp vegetable oil
    1 block of low-fat halloumi cheese
    2 1/2 mugs of frozen mixed Mediterranean vegetables
    A pinch of sugar
    2-3 tbsp vinegar
    A squeeze of lemon juice


    1. Add the couscous to a large bowl. Fill the same mug with boiling water from the kettle, then crumble in the stock cube and the pinch of fajita spice and mix with a fork to dissolve it. Pour the mug of stock onto the couscous, along with another 1 1/4 mugs of boiling water and cover with a plate that sits tightly on top. Let it soften for 10-15 minutes or so.

    2. Meanwhile, heat the vegetable oil in a large non-stick frying pan over a medium heat. Remove the halloumi from the packet and dab with some kitchen paper to dry slightly. Cut up the halloumi into bite-sized chunks and add it to the pan, frying for around 5 minutes, turning frequently.

    3. Stir in the vegetables and cook for 8 minutes until softened. 

    4. Add the sugar and vinegar to the pan and cook for a few minutes. Then squeeze over the lemon juice and allow it all to bubble and caramelise for a couple of minutes, stirring to coat the vegetables and halloumi in the dressing.

    5. Spoon the couscous onto plates and then pile the vegetables and halloumi on top.

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