Halloumi with Barley Cous Cous

Back to work today and with nothing planned for dinner, we improvised with some halloumi and some barley cous-cous that’s been hanging around in the cupboard for a while. We were both too tired to really think this through properly, a last minute dash for harissa proved fruitless so we added some of last night’s leftover salsa-verde to loosen the tabbouleh style cous-cous.

It worked well but could have done with something creamier like hummus to bring everything together as the end result was a little too dry. The barley cous-cous had an interesting texture, chewier and with more bite than ordinary cous-cous but not as toothy as regular barley. I can see it working well with something like chicken tagine or just with some preserved lemons added – of course, we have a jar of those in the fridge but it was far too late by the time I remembered them.