Halloumi with broccoli tabbouleh & honey-harissa dressing
By Good Food
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
Ingredients
- 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
Tip
Use up leftover harissa pasteStir a spoonful of leftover harissa through a tub of houmous for a delicious North African-inspired dip.
Method
Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
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.
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
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.
