Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare – and leftovers will do for lunch
Total time20 mins
Serves 2
1head broccolihandful sugar snap peas175g couscous½ tsp each cinnamon, cumin and coriander300ml vegetable stockhandful cherry tomatoes, halved250g pack halloumi cheese½ lemon, juice onlydrizzle olive oilsmall handful coriander leaves, chopped
STEP 1Firstly, put the kettle on then 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.STEP 2Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.STEP 3Heat 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.STEP 4Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
