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Beetroot & Halloumi Couscous – Air Fryer Recipe

method

  1. Toss the onion, beetroot and peppers in a little oil and air fry at 180°C for 15 minutes, or until the beetroot is tender.
  2. Meanwhile, in a bowl, combine the boiling water and stock cube. Add the couscous and cover with a plate for 5–10 minutes. All the water should get absorbed.
  3. Once the beetroot is tender, add the tomatoes, olives and halloumi and air fry for a further 5 minutes, or until the halloumi is nicely browned.
  4. Serve the couscous with the roasted veg on top. Garnish with the chopped basil.

Ingredients

1 red onion, cut into wedges
2 raw beetroots, peeled and cut into wedges
1 red pepper, cut into chunks
1 mug (300ml) boiling water
1 veg stock cube
1/2 mug (100g) couscous
150g cherry tomatoes
10 black olives, halved
200g halloumi, sliced
1 tablespoon freshly
chopped basil

Key

Cost

£2.27

difficulty

–

prep time

25 mins

cook time

serves

2

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