Stir a spoonful of any leftover harissa through a tub of houmous for a delicious North-Africaninspired dip that works well in a grown-up lunchbox.
SERVES 2- 25 minutes
– 140g/5oz couscous.
– 300g/10oz broccoli florets.
– 6 spring onions, finely sliced.
– 150g/5oz cherry tomatoes, quartered.
– large bunch parsley, finely chopped.
– small bunch mint, finely chopped.
– juice 2 lemons, zest ½ lemon.
– 2½ tbsp extra virgin olive oil.
– 1½ tbsp harissa paste.
– 1 tbsp clear honey.
– 2 × 250g packs halloumi, cut into 1cm-/½in-thick slices.
– 25g/1oz toasted flaked almonds.
Step 1:Put the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 minutes.
Step 2:Cook the broccoli for 2 minutes in a pan of boiling water, then drain well. Cut into small pieces or blitz in a food processor.
Step 3:Fork the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and 2 tablespoons of the oil through the couscous. Season and mix well.
Step 4:To make the dressing, combine the harissa, honey, remaining lemon juice and oil and some seasoning.
Step 5:Heat a non-stick frying pan and cook the halloumi for 1–2 minutes on each side until golden. Pile the couscous on to a serving platter, top with the halloumi slices and dressing, then scatter over the almonds.
Note : PER SERVING 682 kcals, protein 36g, carbs 32g, fat 44g, sat fat 22g, fibre 5g, sugar 8g, salt 4g