Grilled halloumi with spiced couscous

Grilled halloumi with spiced couscous

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(25 ratings)

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Cooking time

Ready in 20 minutes

Skill level

Easy

Servings

Serves 2

Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare - and leftovers will do for lunch

Nutrition and extra info

Additional info

  • Easily doubled
  • Vegetarian
Nutrition info

Nutrition

kcalories
711
protein
40g
carbs
52g
fat
39g
saturates
19g
fibre
5g
sugar
0g
salt
5.12g

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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Method

  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.

Recipe from Good Food magazine, January 2005

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Comments

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thecakelady's picture
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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!

linara's picture
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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.

vickivale's picture
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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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