Couscous makes a great base for a quick salad. Flavour with smoky harissa, sweet honey and herbs, then top with fried cheese slices
Total time15 mins
Serves 4
140g couscous300g broccoli florets6 spring onions, finely sliced150g cherry tomato, quarteredlarge bunch parsley, finely choppedsmall bunch mint, finely choppedjuice 2 lemons, zest of ½ lemon2 ½ tbsp extra virgin olive oil1 ½ tbsp harissa1 tbsp clear honey2 x 250g packs halloumi cheese, cut into 1cm-thick slices25g toasted flaked almond
STEP 1Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.STEP 2Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.STEP 3Fork 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 4To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.STEP 5Heat 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.
