Stuffed Cabbage Rolls
Vegan and Gluten Free
-
50 Minutes
-
Serves 2
15 Minutes
Serves 4
What you'll need…
- 300g Broccoli
- 140g Couscous
- 6 Spring Onions
- 150g Cherry tomatoes
- Bunch of parsley
- Bunch of mint
- 2 Lemons
- 2 1/2 Tablespoons extra virgin olive oil
- 1 1/2 Tablespoons Harissa
- 1 Tablespoon clear honey
- 2 x 250g packs of halloumi
- 25g toasted flaked almonds
The method
1
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.
2
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.
3
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.
4
To make the dressing, combine the harissa, honey, remaining lemon juice and oil, and some seasoning.
5
Chop the halloumi into 1cm slices and heat a non stick pan. Cook the halloumi for 1-2 minutes on each side until golden.
6
Serve the couscous mixture, then top with the halloumi slices and dressing, then scatter over the flaked almonds. Enjoy!
Recipe from BBC Good Food
