Tomato & chilli harissa
Turn an abundance of veg into this Middle Eastern spice paste to use in marinades, Moroccan tagines, dips and soups
Halloumi with broccoli tabbouleh & honey-harissa dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 140g couscous
- 300g broccoliflorets
- 6 spring onionsfinely sliced
- 150g cherry tomatoquartered
- large bunch parsleyfinely chopped
- small bunch mintfinely chopped
- juice 2 lemonszest of ½ lemon
- 2 ½ tbsp extra virgin olive oil
- 1 ½ tbsp harissa
- 1 tbsp clear honey
- 2 x 250g packs halloumi cheesecut into 1cm-thick slices
- 25g toasted flaked almond
Nutrition: per serving
- kcal682
- fat44g
- saturates22g
- carbs32g
- sugars8g
- fibre5g
- protein36g
- salt4g
Method
step 1
Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
step 2
Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
step 3
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.
step 4
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
step 5
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.
