Ingredients
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2 large tomatoes, cored and quartered
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4 tablespoons olive oil
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10 broccoli florets
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60 g green beans, trimmed
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175 g couscous
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1/2 teaspoon cinnamon
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1/2 teaspoon cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon chili powder
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1/2 lemon, juice of
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200 g halloumi cheese, cut into 4 to 6 slices
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salt and pepper, to taste
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300 ml hot chicken stock or 300 ml vegetable stock
Instructions
- Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
- Bake for 10-15 minutes until soft.
- A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
- At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
- Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
- Mix the broccoli and beans into the couscous along with the lemon juice.
- Pile onto places and place the tomatoes around the edge of the plate.
- Top with the halloumi, season and serve.