Spiced Couscous With Grilled Halloumi and Steamed Veggies

READY IN: 20mins
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

Ingredients Nutrition


  1. 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.
  2. Bake for 10-15 minutes until soft.
  3. 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.
  4. 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.
  5. Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
  6. Mix the broccoli and beans into the couscous along with the lemon juice.
  7. Pile onto places and place the tomatoes around the edge of the plate.
  8. Top with the halloumi, season and serve.

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