Lean Lemon & Herb Halloumi with Couscous, Sprouts & Cauliflower
Ready in about 20 minutes, this colourful halloumi and couscous dish is built for fat-loss phases — 496 kcal and 26g protein.
Ingredients
- 80g halloumi
- 120g couscous
- 80g brussels sprouts
- 80g cauliflower
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
-
1
Prep everything first: wash and trim the sprouts and cauliflower, then measure out the sauce ingredients.
-
2
Pour just-boiled stock over the couscous, cover for 5 minutes, then fluff with a fork.
-
3
Slice the halloumi and dry-fry in a griddle pan for 2 minutes per side until charred.
-
4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
-
5
Meanwhile, steam or stir-fry the sprouts and cauliflower for 3-5 minutes until just tender with a little bite.
-
6
Build the plate: couscous first, then the veg and halloumi, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.