Spiced Couscous With Grilled Halloumi and Steamed Veggies

"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)."
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
20mins
Ingredients:
13
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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. Made this last night and it was a complete hit!! Put Butter into the couscous - The flavours went wonderfully together and the colours on the plate were lovely. Shame that we did not make any photos, but it was so yummy that we could not hold back!! Thank you for a great dinner!
     
  3. A very nice recipe, and plenty quick to make. Next time I would probabaly add a knob of butter to the couscous.
     
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Tweaks

  1. 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
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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