Couscous is flavoured with tomatoes, broccoli and spring onions, with a smoky sweet harissa dressing and served with crisp fried halloumi slices in this delicious and surprisingly easy lunch recipe.
- 150g couscous
- 300g broccoli
- Bunch spring onions
- 150g cherry tomatoes
- Large handful freshly chopped parsley
- Small handful freshly chopped mint
- 3 tbsp. extra virgin olive oil
- Juice of 2 lemons, zest of 1/2
- 1 1/2 tbsp. harissa
- 1 1/2 tbsp. runny honey
- 500g halloumi
- 25g flaked roasted almonds
Cover the couscous with 2 inches of boiling water, cover with cling and leave to soak. Leave to sit. Meanwhile, blanch broccoli in boiling water for 2-3 minutes, then drain and finely chop. Thinly slice the spring onions on the diagonal and halve the tomatoes.
Once the couscous is ready, add the broccoli, spring onions, tomatoes, half the fresh herbs, 2 tbsp. oil and half the lemon juice along with the zest. Fork everything through to combine whilst you make the dressing and prepare the halloumi.
Whisk together the rest of the oil and lemon juice with the harissa and honey. Fry the halloumi - slice thickly and fry in a non stick pan or in a little oil for 2-3 minutes on either side or until golden. To serve, pile couscous on plates, top with halloumi, a good drizzle of the dressing and the toasted almonds. Sprinkle the rest of the herbs on top.