Ingredients:
2 large tomatoes, cored and quartered
4 tablespoons olive oil
10 broccoli florets
60 g green beans, trimmed
175 g couscous
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder (optional)
300 ml hot chicken stock or 300 ml vegetable stock
1/2 lemons, juice of
200 g halloumi cheese, cut into 4 to 6 slices
salt and pepper, to taste
Directions:
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.
Servings: 2
Time preparation: 5 min.
Time total: 20 min.