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  1. Home
  2. easy vegetarian meals

Griddled Halloumi With Spiced Couscous

Light but filling - by Amy Sinclair
  • 25 Mar 2019
Griddled Halloumi With Spiced Couscous
Prep: 15 Minutes - Cook: 5 Minutes - Easy - Serves 2
Proudly supported by

Any leftover spiced couscous and halloumi is yummy cold for next days lunch.

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

  1. 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.

  2. Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.

  3. 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.

  4. 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

  • quick vegetarian dinner recipe
  • easy vegetarian meals
  • 20 minute meals
  • easy vegetarian recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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