- 1 head broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- handful sugar snap peas
- 175g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ½ tsp each cinnamon, cumin and coriander
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 300ml vegetable stock
- handful cherry tomatoes, halved
- 250g pack halloumi cheese
- ½ lemon, juice only
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- drizzle olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- small handful coriander leaves, chopped
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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.
Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
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.
Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.