August is the amazing season of Irish Broccoli! Broccoli is low in calories, carbohydrates and fat. It is a delicious source of vitamin C, vitamin A and calcium.

Broccoli couscous with Irish Halloumi



  • 140g couscous
  • 300g broccoli florets
  • 6 sliced scallions
  • 1 punet Irish cherry tomatoes cut into halves
  • large bunch parsley, finely chopped
  • small bunch mint, finely chopped
  • juice 2 lemons, zest of ½ lemon
  • 2 tbsp Irish rapeseed oil
  • 1 ½ tbsp harissa
  • 1 tbsp clear honey
  • 500g Irish Halloumi cheese, cut into 1cm-thick slices
  • 25g toasted peanuts
  1. Put the couscous into a bowl and cover with boiling water. Cover with a t-towel or bees wax and leave for 5 minutes
  2. Cut the broccoli into small pieces and blanch in boiling water for 3 minutes
  3. Using a fork, stir it through the couscous to break it up then add the broccoli, spring onions, tomatoes, herbs, lemon zest, the juice of 1½ lemons and ½ the rapeseed oil, season with sea salt and black pepper
  4. For the dressing, add the harissa, honey, remaining lemon juice and oil to a bowl or jar and mix well
  5. Heat a non-stick frying pan and cook the halloumi for 2 minutes on each side until golden. Divide the couscous between the plates, top with the halloumi slices and dressing, then sprinkle over the peanuts