Halloumi with Broccoli Tabbouleh & Honey-Harissa Dressing Recipe
Introduction
This vibrant dish pairs salty halloumi cheese with a fresh broccoli tabbouleh, all brought together by a sweet and spicy honey-harissa dressing. It’s a satisfying and flavorful meal that’s perfect for a quick lunch or light dinner.
Ingredients
- 140g couscous
- 300g broccoli florets
- 6 spring onions, finely sliced
- 150g cherry tomatoes, quartered
- Large bunch parsley, finely chopped
- Small bunch mint, finely chopped
- Juice of 2 lemons, zest of ½ lemon
- 2½ tbsp extra virgin olive oil
- 1½ tbsp harissa
- 1 tbsp clear honey
- 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
- 25g toasted flaked almonds
Instructions
- Step 1: Place the couscous in a bowl and cover with boiling water. Cover with cling film and set aside for 5 minutes to absorb the water.
- Step 2: Blanch the broccoli florets in boiling water for 2 minutes, then drain well. Chop into small pieces or pulse briefly in a food processor to break it down.
- Step 3: Fluff the couscous with a fork, then stir in the prepared broccoli, spring onions, cherry tomatoes, parsley, mint, lemon zest, the juice of 1½ lemons, and 2 tablespoons of olive oil. Season with salt and pepper and mix well.
- Step 4: To make the dressing, combine the harissa, honey, the remaining lemon juice, ½ tablespoon olive oil, and a pinch of seasoning. Mix until smooth.
- Step 5: Heat a non-stick frying pan over medium heat and cook the halloumi slices for 1-2 minutes on each side until golden and slightly crispy.
- Step 6: Divide the tabbouleh among plates, top with the cooked halloumi, drizzle over the honey-harissa dressing, and scatter with toasted flaked almonds before serving.
Tips & Variations
- Use any leftover harissa paste by stirring a spoonful into houmous for a spicy, North African-inspired dip.
Storage
Store leftover tabbouleh and halloumi separately in airtight containers in the fridge for up to 2 days. Reheat the halloumi in a hot pan for a few minutes to restore its crispiness. The tabbouleh can be enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another grain instead of couscous?
Yes, quinoa or bulgur wheat are great alternatives that work well in tabbouleh and add different textures and nutrients.
Is it possible to make this dish vegan?
You can replace halloumi with grilled tofu or a plant-based cheese alternative and use maple syrup instead of honey in the dressing.
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Halloumi with Broccoli Tabbouleh & Honey-Harissa Dressing Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful dish featuring golden-fried halloumi cheese served with a refreshing broccoli tabbouleh and a sweet-spicy honey-harissa dressing. This recipe combines the nutty texture of couscous with fresh herbs and tangy lemon, finished with crunchy toasted almonds for a delightful, nutritious meal.
Ingredients
For the Broccoli Tabbouleh
- 140g couscous
- 300g broccoli florets
- 6 spring onions, finely sliced
- 150g cherry tomatoes, quartered
- large bunch parsley, finely chopped
- small bunch mint, finely chopped
- juice of 2 lemons, zest of ½ lemon
- 2½ tbsp extra virgin olive oil
For the Honey-Harissa Dressing
- 1½ tbsp harissa
- 1 tbsp clear honey
- remaining lemon juice (from the 2 lemons)
- ½ tbsp extra virgin olive oil (from the total 2½ tbsp, allocated here for dressing)
- salt and pepper, to taste
Other Ingredients
- 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
- 25g toasted flaked almonds
Instructions
- Prepare Couscous: Place the couscous in a bowl and cover it with boiling water. Cover the bowl with cling film and set aside for 5 minutes until the couscous absorbs the water and softens.
- Blanch and Process Broccoli: Blanch the broccoli florets in boiling water for 2 minutes, then drain well. Cut the broccoli into small pieces or pulse briefly in a food processor to break it down but retain some texture.
- Combine Tabbouleh Ingredients: Fluff the couscous with a fork and mix in the prepared broccoli, finely sliced spring onions, quartered cherry tomatoes, chopped parsley and mint, lemon zest, the juice of 1½ lemons, and 2 tablespoons of olive oil. Season with salt and pepper and mix thoroughly to combine all flavors.
- Make Honey-Harissa Dressing: In a small bowl, whisk together the harissa, honey, the remaining lemon juice (about half a lemon), ½ tablespoon olive oil, and seasoning with salt and pepper to taste until smooth.
- Cook Halloumi: Heat a non-stick frying pan over medium heat and cook the halloumi slices for 1-2 minutes on each side until they are golden brown and crispy on the outside.
- Assemble and Serve: Divide the broccoli tabbouleh couscous evenly among plates. Top each plate with the golden halloumi slices, drizzle over the honey-harissa dressing, and scatter toasted flaked almonds on top for a crunchy finish.
Notes
- Leftover harissa paste can be stirred into a tub of houmous for a delicious North African-inspired dip.
- To toast flaked almonds, heat them in a dry pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- For a gluten-free version, substitute couscous with quinoa or a gluten-free grain of choice.
- Serve immediately to enjoy the halloumi at its crispiest.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: halloumi, broccoli tabbouleh, honey-harissa dressing, couscous, Mediterranean, vegetarian, easy recipe
