All recipes
The KILIG Kitchen · Healthy Bowls
Harissa Paneer & Couscous Bowl
VNF
Ingredients
- Paneer - 200 g, cubed
- Cooked couscous - 150 g (1 cup)
- Roasted beetroot - 100 g (1 cup), diced
- Spinach - 50 g (½ cup)
- Harissa paste - 2 tbsp
- Olive oil - 1 tbsp
Method
- Marinate paneer in harissa and olive oil for 20 minutes.
- Air fry at 190°C for 10 minutes until charred edges form.
- Layer couscous, spinach, beetroot, and paneer in a bowl.
Chef's Notes
Spicy fusion of Middle Eastern and Indian flavours.
Serving Suggestions
Serve warm with a cooling yogurt dip.