A delicious light and easy couscous salad. 

Serves: 4

Takes: 15 minutes


140g/5oz couscous

300g/11oz broccoli florets

6 sping onions finely sliced

150g/5.25oz cherry tomatoes, quartered

large bunch of parsley, finely chopped

small bunch mint, finely chopped

juice of 2 lemons, zest of 1/2 lemon

2.5 tbsp extra virgin olive oil

1.5 tbsp harissa

1 tbsp clear honey

2 x 250g packs halloumi cut into 1cm slices

25g/1oz toasted flaked almonds

1. Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 mins.

2. Blanch the broccoli for 2 minutes, then drain well. Cut into very small pieces or blitz it in a food processor

3. Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1.5 lemons and 2 tbsp oil through the couscous. Season and mix well.

4. To make the dressing combine the harissa, honey, remaining lemon juice and oil and some seasoning.

5. Heat a non stick frying pan and heat the halloumi for 1-2 minutes on each side unitl golden. Divide the couscous between the plates, top with halloumi slices and dressing and then scatter with almonds.

Source: BBC Good Food magazine