Recipe by Sackville
This couscous is wonderfully aromatic and the whole dish quick to make -- not to mention healthy. I adapted it from one in BBC's Good Food magazine. The chile powder I refer to is simply ground whole chiles, NOT chili powder (which is a blend of spices).
Top Review by hesterh74
oh WOW! I made this for a dinner party where the main guest was vegie - what a hit. I used cherry tomatos instead of large ones, and added some grilled zucchini too, what a fantastic mix of tastes, I recommend anyone to try it. I did add butter to the cous cous as suggested by another reviewer. By the way, I have since also used the spicy cous cous as a base for other meals too. Yum
- 2 large tomatoes, cored and quartered
- 4 tablespoons olive oil
- 10 broccoli florets
- 60 g green beans, trimmed
- 175 g couscous
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon chili powder (optional)
- 300 ml hot chicken stock or 300 ml vegetable stock
- 1⁄2 lemon, juice of
- 200 g halloumi cheese, cut into 4 to 6 slices
- salt and pepper, to taste
Directions See How It's Made
- Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
- Bake for 10-15 minutes until soft.
- A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
- At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
- Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
- Mix the broccoli and beans into the couscous along with the lemon juice.
- Pile onto places and place the tomatoes around the edge of the plate.
- Top with the halloumi, season and serve.