Grilled halloumi with spiced couscous
- Good Food team
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Serves 2
Easy
Total time: 20 mins
Ready in 20 minutes
A star rating of 4.4 out of 5.45 ratingsRate
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Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch
Easily doubled
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1head broccoli
-
handful sugar snap peas
-
175g couscous
-
½ tsp each cinnamon
cumin and coriander
-
300ml vegetable stock
-
handful cherry tomatoes
halved
-
250g pack halloumi cheese
-
½ lemon
juice only
-
drizzle olive oil
-
small handful coriander
leaves, chopped
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Nutrition: per serving
- kcal711
- fat39g
- saturates19g
- carbs52g
- sugars0g
- fibre5g
- protein40g
- salt5.12g
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Method
-
step 1
Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
-
step 2
Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
-
step 3
Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
-
step 4
Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
Recipe from Good Food magazine, January 2005
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A star rating of 4.4 out of 5.45 ratings
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