Tabbouleh
parsley middle east halloumi broccoli cous cous
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.
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