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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.
  5. View the recipe instructions at BBC Good Food

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