Photo of Three-herb tabbouleh with halloumi by WW

Three-herb tabbouleh with halloumi

Points® value
Total Time
25 min
15 min
10 min
Add a Mediterranean twist to #MeatFreeMonday with couscous, veg, and a blend of fresh herbs


Couscous, dry

250 g

Ground Cumin

1 teaspoon(s), level

Vegetable stock cube

½ cube(s), made with 350ml hot water

Cherry Tomatoes

200 g


1 individual, extra large, deseeded and diced

Spring Onions

4 medium, finely chopped

Parsley, fresh

2 tablespoon(s), finely chopped plus extra to serve

Mint, Fresh

1 tablespoon(s), chopped

Coriander, fresh

1 tablespoon(s), finely chopped

Olive Oil

½ tablespoon(s)


½ clove(s), crushed


½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Light Halloumi

100 g

Chilli flakes

1 pinch, to serve


  1. 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.
  2. 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.
  3. 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.
  4. Serve the tabbouleh topped with the halloumi and garnished with the extra herbs, lemon zest and chilli flakes.