Print Spiced broccoli and halloumi couscous
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.
Ingredients
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 1 small head broccoli with stalk, cut into florets & stalk thinly sliced
- Large handful green beans, trimmed & 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 & pepper
Method
- In a dry frying pan toast the cumin and coriander seeds for 30 seconds or so, then crush in a pestle and mortar.
- Steam the broccoli and beans for about 4-5 minutes or until just tender.
- Combine the ground cumin, coriander and cinnamon with the couscous in a bowl. Add the stock and leave to stand for 5 minutes.
- In a frying pan or griddle cook the halloumi for 2 minutes each side, until lightly browned.
- Add the broccoli, beans, tomatoes, lemon juice and fresh coriander to the couscous.
- Season to taste. Serve onto plates, top with the halloumi and drizzle with olive oil.
