Mob Kitchen Recipe: Slow-Roasted Tomato & Halloumi Couscous

Like the sound of fresh, filling and affordable dishes? Then you're in luck, as TikTok sensation Mob Kitchen just dropped a new cookbook and it's jam-packed full of delicious, "healthyish" recipes with minimal ingredients.

The hugely popular food platform was founded by Ben Lubus back in 2016 while he was studying at uni, having noticed none of his friends were cooking from scratch. He began filming videos making recipes his friends and peers could easily follow and his content quickly became a viral sensation. Four Amazon bestselling cookbooks, and almost 2 million combined followers on TikTok and Instagram later, he has just released his fifth cookbook Fresh Mob.

For a flavour of what's inside, think earthy roast aubergine and squash salad, juicy grilled chicken burger with mojo verde and avo salsa and cabbage spaghetti aglio e olio, along with plenty of sweet treat ideas for afters. 

We particularly like the sound of this slow-roasted tomato and halloumi dish with giant couscous and a mouthwatering dressing. It's the perfect light lunch. 

Mob says: "This one is all about the dressing. Half the slow-roasted tomatoes are blitzed up with garlic, chilli and basil to make a chunky, rustic sauce that you’ll want to pour on literally everything. We’ve put it to good use here by tossing it with giant couscous, olives and crunchy halloumi croutons."

Cook time: 55 mins
Serves 4 

Ingredients

800g (1lb 12oz) cherry tomatoes 5 garlic cloves (unpeeled)

3 tbsp olive oil

200g (7oz) kale

1 tsp smoked paprika

150g (5 1⁄2oz) Kalamata olives 250g (9oz) wholewheat giant couscous 1 lemon

1⁄2–1 red chilli (depending on how spicy you like it)

a small bunch of basil

250g (9oz) pack of halloumi salt and black pepper

Method

1. Preheat the oven to 160°C/140°C fan/gas mark 3.

2. Take the cherry tomatoes off the vine and put them and the garlic cloves onto a large baking tray in a single layer. Season with salt and pepper and drizzle over 11⁄2 tablespoons of the olive oil, then roast for 35–40 minutes until the garlic is completely soft and the tomatoes are shrivelled, sweet and on the edge of bursting.

3. Tip half the kale onto a large baking tray, toss with the smoked paprika, 1⁄2 tablespoon of oil and some seasoning, then spread into an even layer so that it roasts evenly. Put on the shelf below the tomatoes and roast for 10–12 minutes, flipping halfway until crisp.

4. Meanwhile, pit the olives, if needed, and cook the giant couscous according to the packet instructions.

5. Tip the remaining kale into your largest bowl, tear up any larger leaves and chop any thick stems, then zest and squeeze in the juice of the lemon. Season well, then use your hands to scrunch the kale into the lemon – this will help it soften.

6. Dressing time. Squeeze the cooked garlic cloves out of their skins into a blender. Roughly chop the red chilli (seeds and all) and cut the basil stalks away from the leaves (saving the leaves for later). Put the chilli and basil stalks into the blender along with the garlic. Add half the roasted tomatoes, along with any roasting juices from the tray and the remaining tablespoon of olive oil, then blitz to an unreal dressing. Season to taste.

7. Drain the couscous, rinse under cold water until cool, then shake off any excess water.Tip into the bowl with the kale and add the pitted olives. Tear in the remaining basil leaves, pour in most of the dressing and give everything a good toss to combine.

8. Cut the halloumi into small cubes, then get a non-stick frying pan over a medium–high heat. Add the halloumi and fry until deeply golden, about 2 minutes on each side.

9. Divide the tomatoey-kale couscous between four plates, drizzle over the remaining dressing and top with the remaining roasted tomatoes, fried halloumi and crispy kale.
Yes please.

Recipe from Fresh Mob: Over 100 tasty healthy-ish recipes by Mob Kitchen, published by Hodder & Stoughton, £20, order now