Broccoli couscous & honey-harissa dressing

Broccoli couscous & honey-harissa dressing

The halloumi can be replaced with small portions of animal proteins or some tofu for vegans or cashew cheese!
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Course Main Course, Side Dish
Cuisine Plant-Based


  • 140 g couscous
  • 300 g broccoli cut into florets
  • 80 g baby spinach leaves
  • 6 spring onions finely sliced
  • 150 g cherry tomato quartered
  • 3 tbsp parsley finely chopped
  • 2 tbsp mint finely chopped
  • 2 lemons juice and zest
  • tbsp extra virgin olive oil
  • tbsp harissa
  • 1 tbsp clear honey
  • 1 x 250g packs halloumi cheese cut into 1cm-thick slices
  • 2 tbsp mixed seeds


  • Place the couscous into a bowl and cover with boiling water. Cover with cling film and set aside for 5 minutes.
  • Place the broccoli in a food processor and pulse to create a broccoli rice texture.
  • In a large bowl, combine the broccoli, spinach leaves, spring onions, tomatoes, herbs, lemon zest and ½ of the juice and 2 tbsp oil. Add the plumped couscous and combine well. Season and mix well.
  • In a separate small bowl, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
  • Heat a non-stick frying pan and cook the halloumi or tofu for 1-2 minutes on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then scatter over the mixed seeds.

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