Grilled halloumi with spiced couscous

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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.

711 kcalories, protein 40g, carbohydrate 52g, fat 39 g, saturated fat 19g, fibre 5g, salt 5.12 g

'This was a quick, easy and tasty vegetarian meal. The lemon juice made the couscous really tangy and this went well with halloumi - it looked really colourful, too.'

Latest comments and suggestions

• vickivale

  03 November 2007

  vickivale rated and commented on this recipe

  

  cous cous was amazing but i found griddling the halloumi really difficult, without it sticking to the pan. Anyone got any suggestions?

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• barbarasbook

  19 November 2007

  barbarasbook rated and commented on this recipe

  

  I substituted fine green beans for the sugar snap peas, chinese 5 spice powder for the cumin and added a good tablespoon of red pepper pesto - delicious. Adding just a tiny amount of olive oil to the griddle pan stops the cheese sticking.

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• thecakelady

  26 January 2008

  thecakelady rated and commented on this recipe

  

  Absolutely gorgeous, really tasty yet low in fat. I substituted peas for sugar snaps and cumin seeds for cumin and grilled the halloumi as I find it holds together better that way. Anyway only 5 mins to throw the whole thing together - I think veggie guests would be impressed for a midweek supper, go for it!

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• Mrsnoonoo

  14 February 2008

  Mrsnoonoo rated and commented on this recipe

  

  Very easy. I add olive oil to the griddle pan as well. Will be making this again

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• tastytash

  22 April 2008

  tastytash rated and commented on this recipe

  

  Easy and lovely. The quickest meal ever and very tasty. I oven baked the halloumi because I find it goes softer that way. I loved all the spices but found that the cumin was quite overpowering so would either use less next time or add more of the other spices. Also a very versatile dish that you could make again and again with different varieties. Lovely!!!

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• Naomi

  10 June 2008

  Naomi commented on this recipe

  Absolutely delicious and really really easy! Will definitely make this again and will try different variations of veg and spices. My husband loved it too and he normally gets quite upset if he doesn't see any meat on his plate but he had nothing but praise for this dish! :o)

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• Nina

  11 July 2008

  Nina rated and commented on this recipe

  

  I didnt have the peas available, so to add an extra dimension to it, I put some raisins in with the soaking couscous so they plumped up nicely, then I added some toasted pine nuts before serving.

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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

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Difficulty and servings

Serves 2

Preperation and cooking times

Vegetarian

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

711 kcalories, protein 40g, carbohydrate 52g, fat 39 g, saturated fat 19g, fibre 5g, salt 5.12 g

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