Advertisement

Ingredients

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.

RECIPE TIPS
USE UP LEFTOVER HARISSA PASTE

Stir a spoonful of leftover harissa through a tub of houmous for a delicious North African-inspired dip.

Recipe from Good Food magazine, August 2013

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.22 ratings
Advertisement
Advertisement
Advertisement