Grilled halloumi with spiced couscous

Grilled halloumi with spiced couscous

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(26 ratings)

Ready in 20 minutes

Easy

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

  • Easily doubled
  • Vegetarian

Nutrition:

  • kcal711
  • fat39g
  • saturates19g
  • carbs52g
  • sugars0g
  • fibre5g
  • protein40g
  • salt5.12g
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Ingredients

  • 1 head broccoli
    Broccoli

    Broccoli

    brok-o-lee

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

  • handful sugar snap peas
  • 175g couscous
    Couscous

    Couscous

    koos-koos

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

  • ½ tsp each cinnamon, cumin and coriander
    Cinnamon

    Cinnamon

    sin-ah-mun

    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
    Lemon

    Lemon

    le-mon

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

  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful coriander leaves, chopped

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.

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Comments (23)

thecakelady's picture
5

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
5

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
4

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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