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Grilled halloumi with spiced couscous

Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch

  • Ready in 20 minutes
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 711
  • Carbohydrates 52
  • Saturated Fat 19
  • Sugar 0
  • Protein 40
  • Fat 39
  • Fibre 5
  • Salt 5.12

Nutrition per serving

  • Calories 711
  • Carbohydrates 52
  • Saturated Fat 19
  • Sugar 0
  • Protein 40
  • Fat 39
  • Fibre 5
  • Salt 5.12

Ingredients

  • 1 head 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

Method

  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.

  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.

  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.

  4. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.

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