Grilled halloumi with spiced couscous

Grilled halloumi with spiced couscous

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(27 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, questions and tips

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marybourkeis
24th Jan, 2017
3.8
Tasty and fast. Had no broccoli. Lightly heated chopped cherry tomatoes in the pan after halloumi. Yum. Definitely will make agin. Thinking of mixing in leftover roast courgette peppers and red onions.
SF
26th Jun, 2014
1.3
OK, but I can think of better things to do with halloumi.
kelbell0107
9th Apr, 2013
Very tasty and easy to make. I substituted chopped green beans for the peas and broccoli, and added mushrooms to it as well. I also warmed up the tomatoes with the other veg after cooking the halloumi and served it all with a leafy salad on the side. Fantastic healthy filling lunch! Fab!
paivi78
24th Sep, 2012
5.05
This is so delicious and such an easy recipe to make. I've used a variety of vegetables instead of broccoli and sugar snap peas and all work just as well. Thumbs up!
destinystar123
24th Feb, 2012
4.05
Really enjoyed this, I drizzled over some balsamic vinegar too. I tend to oven cook halloumi, it doesn't stick so much or spit.
bingylala72
8th Jan, 2012
I haven't tried this recipe, but as to how to prevent halloumi sticking, I simply dry-fry slices in a really hot frying pan for a few minutes each side. They don't get that lovely stripe of course, but they're not oily and have a nice crispness, especially over a green salad with red onions and rocket.
karenkat
27th Oct, 2011
5.05
This was amazing! Delicious, used a little extra olive oil and it was simply delish! I love olive oil :)
gdcolledge
14th Jul, 2011
5.05
Lovely and tasty! Ensure you use oil when griddling the halloumi to prevent it sticking - and don't slice it too thinly. Will definitely make this part of our regular weekly menu!
psamiad1
8th Feb, 2011
1.05
Found the cinnamon overpowering, which was odd as I am a fan of cinnamon
annelisarkanen
31st Jan, 2011
5.05
Delicious! I'll use this spice combination again for making couscous. And equally good as leftovers for lunch the next day.

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