Halloumi with broccoli tabbouleh & honey-harissa dressing

1 of 5-a-day 10-30 minutes 4 servings 800 kcal or less couscous folate halloumi recipes mains quick vegetarian vitamin c

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Source

Ingredients

140g couscous

300g broccoli florets

6 spring onions , finely sliced

150g cherry tomato , quartered

large bunch parsley , finely chopped

small bunch mint , finely chopped

juice 2 lemons , zest of ½ lemon

2 ½ tbsp extra virgin olive oil

1 ½ tbsp harissa

1 tbsp clear honey

2 x 250g packs halloumi cheese , cut into 1cm-thick slices

25g toasted flaked almond

Method

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.