If you want a simple, quick, inexpensive and filling weekday dinner then you can't get much better than this. I actually tried this several years ago and wasn't too impressed but I think that was because I'd never tried halloumi before and was a bit bemused by it's unusual texture and flavour. Fast forward to this year and my taste buds are now accustomed to the squeaky cheese and I was happy to give this recipe another try. I'm really glad I did as I enjoyed it much more this time. The spices add a subtle flavour to the otherwise plain couscous and the halloumi adds texture and a hint of saltiness.
Griddled Halloumi with Spiced Couscous
(taken from Good Food Magazine January 2005)
1 head of broccoli, cut into florets
handful of sugarsnap peas
175g/6oz couscous
1/2 tsp each cinnamon, cumin and coriander
300ml/1/2 pint hot vegetable stock
handful cherry tomatoes, halved
250g pack halloumi cheese
juice of half a lemon
olive oil
1) Steam the broccoli for 6 minutes, add the peas and steam for 2 minutes more.
2) Mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 minutes.
3) Heat a non-stick frying pan or griddle pan. Cut the halloumi into 6-8 slices and cook quickly on each side for 2 minutes until lightly tinged brown.
4) Mix the vegetables and tomatoes into the couscous, fork in the lemon juice and a drizzle of olive oil. Pile onto plates and top with the halloumi.
Serves 2
