Ingredients
1 head of broccoli
handful sugarsnap peas
175g/6oz couscous
1⁄2 tsp each cinnamon, cumin and coriander
300ml/1⁄2 pt hot vegetable stock
handful cherry tomatoes, halved
250g pack halloumi cheese
juice half a lemon
drizzle olive oil
small handful coriander leaves, chopped
Method
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Cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
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Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
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Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
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Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
PER SERVING
711 kcalories, protein 40g, carbohydrate 52g, fat 39g, saturated fat 19g, fi bre 5g, added sugar none, salt 5.12g
