- 140g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 300g broccoli florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 6 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 150g cherry tomato, quartered
- large bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch mint, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- juice 2 lemons, zest of ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2½ tbsp extra virgin olive oil
- 1½ tbsp harissa
This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…
- 1 tbsp clear honey
- 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
- 25g toasted flaked almond
Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds.
Use up leftover harissa pasteStir a spoonful of leftover harissa through a tub of houmous for a delicious North African-inspired dip.