Halloumi with broccoli tabbouleh & honey-harissa dressing

Halloumi with broccoli tabbouleh & honey-harissa dressing

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(7 ratings)


Serves 4
Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal682
  • fat44g
  • saturates22g
  • carbs32g
  • sugars8g
  • fibre5g
  • protein36g
  • salt4g
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  • 140g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 300g broccoli florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 6 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 150g cherry tomato, quartered
  • large bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch mint, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • juice 2 lemons, zest of ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2½ tbsp extra virgin olive oil
  • 1½ tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tbsp clear honey
  • 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
  • 25g toasted flaked almond


  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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Comments (4)

creepy_sheep's picture

I've made this recipe several times now, and it's become one of my favourite lunches to take to work. It's really fresh and full of flavour. I usually use less halloumi though, as I find half a pack a bit too much for one portion, and I slice it more finely, so that I get more crispy bits!

jennymaggs's picture

This is very easy to make and tastes great. Will definitely make again soon.

kiwitifosi's picture

You can't beat a good tabbouleh and the inclusion of broccoli is a great idea. I made this with quinoa instead of couscous and drastically reduced the amount of cheese and it was great. The dressing's excellent

sallymoonbeam's picture

Just tried this dish and it was delicious! I will certainly be making it again.

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