Tabbouleh

Recipe taken from BBC Good Food - Tabbouleh with Halloumi and Broccoli.

Ingredients

• 140g couscous
• 300g broccoli florets
• 6 spring onions , finely sliced
• 150g cherry tomato, quartered
• large bunch parsley, finely chopped
• small bunch mint, finely chopped
• juice 2 lemons, zest of ½ lemon
• 2½ tbsp extra virgin olive oil
• 1½ tbsp harissa or sriracha
• 1 tbsp clear honey
• 2 x 250g packs halloumi cheese, cut into 1cm-thick slices
• 25g fresh almonds.

Method

• Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.
• Blanch the broccoli for 2 mins, then drain well. Cut it into small pieces or blitz it in a food processor.
• Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tbsp oil through the couscous. Season and mix well.
• To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
• Heat a non-stick frying pan and cook the halloumi for 1-2 mins on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the almonds (sometimes i like to toast the almonds for a couple of minutes in pan).

Comments

I always make this racipe with srirasha sauce. For the sauce I use a ratio of 2:2:1 of lemon,sriracha,honey. Taste and change for desired flavour. I also find fresh almonds are better than toasted.