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Light but filling, this tangy vegetarian dish takes just 20 minutes to prepare. From BBC Good Food.


Serves 2

Total time

20 minutes


  • 1 head broccoli
  • handful sugar snap peas
  • 175 g Couscous
  • ? tsp each cinnamon, cumin and coriander
  • 300 ml vegetable stock
  • handful cherry tomatoes (halved)
  • 250 g pack halloumi cheese
  • ? lemon, juice only
  • drizzle olive oil
  • small handful coriander leaves (chopped)


  1. Firstly, 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.
  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.

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