Three-herb tabbouleh with halloumi
Add a Mediterranean twist to #MeatFreeMonday with couscous, veg, and a blend of fresh herbs
1 teaspoon(s), level
Vegetable stock cube(s)
½ cube(s), made with 350ml hot water
1 extra large, deseeded and diced
4 medium, finely chopped
2 tablespoon(s), finely chopped plus extra to serve
1 tablespoon(s), chopped
1 tablespoon(s), finely chopped
½ clove(s), crushed
½ zest(s) of 1
Lemon Juice, Fresh
Calorie controlled cooking spray
1 pinch, to serve
- Put the couscous and cumin in a heatproof bowl. Pour over the stock, then cover and set aside for 5 minutes until the liquid is absorbed. Fluff the grains with a fork and season well.
- Add the tomatoes, cucumber, spring onions and herbs to the couscous and stir to combine. Whisk together the oil, garlic and lemon zest and juice in a jug, then stir through the couscous mixture.
- Set a frying pan over a medium-high heat and mist with cooking spray. Fry the halloumi for 2 minutes each side until golden, then cut into bite-size pieces.
- Serve the tabbouleh topped with the halloumi and garnished with the extra herbs, lemon zest and chilli flakes.