Grilled Halloumi with Spiced Couscous
Steamed broccoli and sugar snap peas tossed with fragrant couscous seasoned with cinnamon, cumin, and coriander, topped with quick-grilled halloumi cheese and fresh coriander. Light, protein-rich, and ready in under 25 minutes.
Ingredients
- 1 head broccoli, cut into florets and thickly sliced stalk
- 1 handful sugar snap peas, whole
- 6 oz couscous, drybulgur wheat1:1vegetarian
similar texture and cooking method
- ½ tsp cinnamon, ground
- ½ tsp cumin, ground
- ½ tsp coriander, ground
- 1 ¼ cups vegetable stock, hot
- 1 handful cherry tomatoes, halved
- 2 ¼ cups halloumi cheese, in slices
- ½ lemon, juice only
- olive oil
- 1 small handful coriander leaves, chopped
Instructions
- 1
Boil kettle and cut broccoli into florets and thick slices of stalk.
- 2
Pour boiling water into steamer, steam broccoli for 6 minutes.
- 3
Add sugar snap peas to steamer and steam for 2 more minutes.
- 4
While steaming, mix couscous with cinnamon, cumin, and coriander in a bowl.
- 5
Pour hot vegetable stock over couscous, cover, and let stand for 5 minutes.
- 6
Heat a non-stick frying pan or griddle pan over medium-high heat.
- 7
Cut halloumi into 6 to 8 slices and cook for 2 minutes on each side until lightly browned.
- 8
Mix steamed vegetables and halved cherry tomatoes into couscous.
- 9
Fork in lemon juice, olive oil, and chopped coriander leaves.
- 10
Divide couscous mixture onto plates and top with grilled halloumi slices.
Tips
Use a griddle pan for even browning and grill marks on halloumi.
Do not overcrowd the pan when cooking halloumi to ensure proper browning.
Prepare all vegetables and measure spices before starting to streamline cooking.
Good to Know
Leftover couscous and vegetables can be refrigerated separately for up to 2 days. Halloumi is best served fresh but can be reheated gently.
Prepare couscous mixture up to 4 hours ahead, cover, and keep at room temperature. Steam vegetables no more than 30 minutes before serving.
Serve immediately while halloumi is warm and couscous is at room temperature or warm.
Common Mistakes
Do not cook halloumi over excessive heat to avoid it becoming tough and rubbery.
Do not skip the 5-minute rest for couscous to avoid undercooked grains.
Do not overcook broccoli to maintain its firmness and nutritional value.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and cooking method