Actually, I feel a little bereft now. As soon as we’re settled into a new home with a new freezer, I might have to buy some more.
So anyway, this dish was a gorgeous combination of delicately spiced couscous, salty, squeaky halloumi and a fresh pop of summer vegetables. Perfect for this sudden hot spell, I’d say. As the main ingredient is cheese, it is, necessarily, a little hefty on the points – but as you know, I’ll sacrifice a lot to get my cheese fix and halloumi really is a favourite. You’ll notice I use reduced fat halloumi in this recipe. I actually find there to be very little difference between reduced fat and full fat versions – and that is the God’s honest, hand on heart, truth. Were it not the case, I would rather reduce the portion size than compromise (cheese is, after all, a serious business).
Chicken stock (sufficient to cover the dried couscous)
200g light halloumi, sliced lengthwise
100g broad beans (fresh or frozen)
1 courgette, reduced to ribbons (use a mandolin or a good potato peeler)
Tbsp olive oil
Tbsp white wine vinegar
Squeeze of lemon juice
Scant tsp Dijon mustard
Serves 2, 16 pro points per portion
Put a pan of salted water on to boil and prepare your veg.
Add the spices to the couscous and cover with chicken stock. Place some cling film or a clean tea towel over the bowl and allow to steam while you prepare the other component parts.
Whisk together the oil, vinegar, lemon and mustard with some seasoning and set aside.
Boil the broad beans for five minutes, adding the courgette strips for the final minute. Drain and run cool water over the vegetables to stop them cooking. Pat dry, and return to the pan over a very low heat. Pour over the dressing and gently warm through.
Fry the halloumi slices in a hot, dry non-stick pan for a couple of minutes on each side until darkly blistered.
Uncover the couscous and melt through the butter, using a fork to fluff up the grains. Serve, topped with halloumi slices and the lightly dressed vegetables.