Serve with wild rice
With a Honey-Harissa Dressing
Cook the couscous according to pack instructions. Then finely chop the parsley and mint. Then slice the spring onions and chop the tomatoes into quarters.
Chop the broccoli into florets and blanch in boiling water for 2 minutes, drain well. Chop into small pieces or blitz in a food processor.
Add the broccoli, herbs, spring onions, and tomatoes to the couscous and mix together. Zest half of a lemon and add to the mixture along with 2 tablespoons olive oil and the juice of 1 1/2 lemons. Season to your taste.
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
Chop the halloumi into 1cm slices and heat a non stick pan. Cook the halloumi for 1-2 minutes on each side until golden.
Serve the couscous mixture, then top with the halloumi slices and dressing, then scatter over the flaked almonds. Enjoy!
Recipe from BBC Good Food