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Halloumi with broccoli tabbouleh & honey-harissa dressing

Halloumi with broccoli tabbouleh & honey-harissa dressing

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal682
fat44g
saturates22g
carbs32g
sugars8g
fibre5g
protein36g
salt4g
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Ingredients

Method

  • STEP 1

    Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.

  • STEP 2

    Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.

  • STEP 3

    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.

  • STEP 4

    To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.

  • STEP 5

    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.

RECIPE TIPS
USE UP LEFTOVER HARISSA PASTE

Stir a spoonful of leftover harissa through a tub of houmous for a delicious North African-inspired dip.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

Rating: 5 out of 5.19 ratings

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