Pic of Spiced broccoli and halloumi couscous

Spiced broccoli and halloumi couscous

Show ingredients

Spiced broccoli and halloumi couscous

Main Serves 2 15 min
This spicy vegetarian recipe is both light and filling. It takes only 15 minutes to prepare, so it's great for a midweek dinner – and anything you have leftover will do for a packed lunch the next day. Freshly ground spices give the best flavour, but use ready ground cumin and coriander if you're in a hurry.


  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 1 small head broccoli with stalk, cut into florets and stalk thinly sliced
  • large handful green beans, trimmed and cut into 2 inch pieces
  • ½ tsp ground cinnamon
  • 175g couscous
  • 300ml veg stock
  • 250g halloumi cheese, cut into 8 slices
  • 6 cherry or 3 large tomatoes, halved or cut into chunks
  • juice ½ lemon
  • handful fresh coriander, chopped
  • olive oil, to drizzle
  • salt and pepper


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    In a dry frying pan toast the cumin and coriander seeds for 30 seconds or so, then crush in a pestle and mortar.
  • Step 2

    Steam the broccoli and beans for about 4-5 minutes or until just tender.
  • Step 3

    Combine the ground cumin, coriander and cinnamon with the couscous in a bowl. Add the stock and leave to stand for 5 minutes.
  • Step 4

    In a frying pan or griddle cook the halloumi for 2 minutes each side, until lightly browned.
  • Step 5

    Add the broccoli, beans, tomatoes, lemon juice and fresh coriander to the couscous.
  • Step 6

    Season to taste. Serve onto plates, top with the halloumi and drizzle with olive oil.

You may also like…