Halloumi with broccoli tabbouleh & honey-harissa dressing

Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices

  • Serves 4
  • Easy

Nutrition per serving

  • kcal 682
  • fat 44g
  • saturates 22g
  • carbs 32g
  • sugars 8g
  • fibre 5g
  • protein 36g
  • salt 4g


  • 140g couscous
  • 300g broccoli florets
  • 6 spring onions, finely sliced
  • 150g cherry tomatoes, quartered
  • large bunch parsley, finely chopped
  • small bunch mint, finely chopped
  • juice 2 lemons, zest of ½ lemon
  • 2½ tbsp extra virgin olive oil
  • 1½ tbsp harissa
  • 1 tbsp clear honey
  • 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
  • 25g toasted flaked almonds


Use up leftover harissa paste

Stir a spoonful of leftover harissa through a tub of houmous for a delicious North African-inspired dip.


  1. Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.

  2. Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.

  3. Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.

  4. To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.

  5. Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.

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