- 250g pack ALAMBRA halloumi cheese
- 1 head broccoli
- handful sugar snap peas
- 175g couscous
- ½ tsp each cinnamon, cumin and coriander
- 300ml vegetable stock
- handful cherry tomatoes, halved
- ½ lemon, juice only
- drizzle olive oil
- small handful coriander leaves, chopped
Firstly, put the kettle on then cut broccoli into florets and thickly slice stalk. Pour boiling water into a steamer, steam broccoli for 6 mins, add the peas and steam for 2 mins more.
Meanwhile, mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
Heat a non-stick frying pan or griddle pan. Cut Alambra halloumi cheese into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with Alambra halloumi cheese.