Halloumi and Roasted Vegetable Couscous with Lemon-Tahini
Roasted halloumi and Mediterranean vegetables served with couscous made from vegetable stock, mixed with tahini, lemon and garlic.
- 250 g halloumi cheese
- 1 medium courgette
- 1 medium red pepper
- 1 medium red onion
- 3 tbsp olive oil
- 1 tsp dried oregano
- 150 g couscous
- 250 ml vegetable stock
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 clove garlic clove
- 2 tbsp water
- 1 small bunch fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Cut the halloumi into 2cm cubes.
- Step 3
Chop the courgette into 2cm chunks. Deseed and chop the red pepper into 2cm pieces. Cut the red onion into wedges.
- Step 4
Place the chopped vegetables and halloumi on a baking tray. Drizzle with 2 tbsp of olive oil, sprinkle with oregano, salt, and pepper. Toss to coat.
- Step 5
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelised, and the halloumi is golden brown.
- Step 6
While the vegetables are roasting, prepare the couscous. Pour the vegetable stock into a saucepan and bring to a boil.
- Step 7
Stir in the couscous, cover, remove from the heat, and let it stand for 5 minutes.
- Step 8
Fluff the couscous with a fork.
- Step 9
To make the lemon-tahini dressing, whisk together the tahini, lemon juice, minced garlic, 1 tbsp olive oil, and 2 tbsp water in a small bowl until smooth. Add more water if needed to reach desired consistency.
- Step 10
Chop the fresh parsley.
- Step 11
Add the roasted vegetables and halloumi to the fluffed couscous. Drizzle with the lemon-tahini dressing and toss gently to combine.
- Step 12
Garnish with fresh parsley and serve immediately.
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