Grilled halloumi with spiced couscous
By Good Food
Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare – and leftovers will do for lunch
- Ready in 20 minutes
- Serves 2
- Easy
Nutrition per serving
-
kcal 711
-
fat 39g
-
saturates 19g
-
carbs 52g
-
sugars 0g
-
fibre 5g
-
protein 40g
-
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
Method
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.
Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
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.
Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
