175g couscous
1/2 tsp each cinnamon, cumin and coriander
vegetables, such as tomatoes, courgette, broccoli, sugarsnap peas
300ml hot vegetable stock
250g halloumi cheese
juice of 1/2 lemon
drizzle of olive oil
Mix the couscous with spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 minutes. Heat a griddle pan. Cut the halloumi into 6-8 slices and cookquickly on each side for 2 minutes. Mix the vegetables (griddled courgette slices, steamed broccoli and peas) and tomatoes into the couscous, squeeze in the lemon juice and drizzle with oil. Pile onto two plates and top with the halloumi.
