Cous Cous and Halloumi Nom

It’s coming up to exam time again and simple easy and quick food is the best thing. Not to mention that sometimes fridges aren’t gloriously filled with fresh delicious food, but rather a random collection of thins you’ve forgotten about.

All the goods found

some springonions (which needed a lot of dry leafy bits removed)

some kind of wrinkly tomatoes

a packet of halloumi

some salsa verde I had from last week

an orange (I used the rind and ate the rest!)

a bottle of pesto (that is in the fridge for nights when you’re tired and just need a bowel of easy pasta.

I also found two chicken drumsticks in the freezer that were now defrosted. I left them in the bag they came in, chucked in a teaspoon of ground cumin, ground coriander and some garam masala and then two tablespoons of natural yoghurt. Leave the drumsticks to marinade for as long as you have and them pop them on some tin foil in the oven at 180 degrees celcius.

Ready to Marinate Drumsticks

I took 200g of cous cous and popped it in to a frying pan with water. The heat keeps the water boiling and the cous cous cooks extra quick. In another pan I heated the chopped springonions, with halfed baby tomatoes and a tablespoon of red pesto. I then poured that on to the now cooked cous cous and stirred it in.

Cous cous basics

Almost there

I didn’t clean the pan because I like to keep the flavours there and use them again (as long as nothing burns) and threw on well-peppered roughly chopped halloumi. Fry it until the edges are nice and brown and the cheese is beginning to melt in parts. (I often cook cous cous in stock, but didn’t here because the halloumi is so salty anyway!)

Halloumi Nom

I grabbed some rind from an orange and added it to my salsa verde for an extra nom. A drumstick to munch on the side, if you’re not a veggie.

Halloumi and cous cous

With a drumstick on the side!

Threw it all on a plate and nom. Done.

Easy student fridge raiding meal.

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