15-minute meal recipe for 4 people, takes only 20 mins; recipe has couscous, broccoli, spring onion, cherry tomato, parsley, mint, lemon, extra virgin olive oil, harissa, clear honey, halloumi cheese and flaked almond.
Halloumi with broccoli tabbouleh & honey-harissa dressing
Course: 15-minute meal
Servings
4
servings
Prep time
20 mins
Ingredients
- Extra Virgin Olive Oil: 2 1/2 tbsp extra virgin olive oil
- Cherry Tomato: 150g cherry tomato, quartered
- Spring Onion: 6 spring onions, finely sliced
- Couscous: 140g couscous
- Halloumi Cheese: 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
- Mint: small bunch mint, finely chopped
- Parsley: large bunch parsley, finely chopped
- Lemon: juice 2 lemons, zest of 1/2 lemon
- Broccoli: 300g broccoli florets
- Harissa: 1 1/2 tbsp harissa
- Flaked Almond: 25g toasted flaked almond
- Clear Honey: 1 tbsp clear honey
Directions
- 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 1 1/2 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.
