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
Scale
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
