Couscous is spiced with cinnamon, ginger and dried coriander, then topped with cherry tomatoes, broccoli and grilled halloumi cheese in this easy and delicious recipe. Perfect for lunch or serve with curried chicken for tea.
- 300g veg stock
- 175g couscous
- 250g halloumi cheese, sliced
- 1 head broccoli
- 200g frozen peas
- 100g cherry tomatoes
- Juice of 1/2 lemon
- 3 tbsp. extra-virgin olive oil
- 1/2 tsp. each ground cinnamon, ginger and dried coriander
- Small handful finely chopped coriander leaves
Chop the broccoli into florets. Drop into boiling water and cook for 6 minutes, adding the peas for the last 2-3 minutes. Drain and leave to cool slightly. Meanwhile, boil the veg stock, pour over the couscous, cover and leave to sit for 10-15 minutes so that the couscous can soak up the stock.
Halve the tomatoes. Toss couscous, broccoli, peas, tomatoes, lemon juice, 2 tbsp. oil, cinnamon, ginger and coriander together whilst still warm. Leave to sit. Heat the rest of the oil in a frying pan, then fry the halloumi for 3-4 minutes on either side or until golden. Serve on top of the couscous. Sprinkle with coriander to serve.