Halloumi and Roasted Vegetable Couscous with Lemon-Tahini Dressing
Roasted peppers, onions, courgette and tomatoes served over steamed couscous, with lemon-tahini sauce and pan-seared halloumi cubes.
- 200 g halloumi cheese
- 150 g couscous
- ½ medium red onion
- 1 medium bell pepper (any colour)
- 1 medium courgette
- 150 g cherry tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 2 tbsp tahini
- ½ whole lemon
- 1 clove garlic clove
- 50 ml water
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
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 1.5cm cubes.
- Step 3
Chop the red onion into wedges. Deseed and chop the bell pepper and courgette into bite-sized pieces.
- Step 4
In a large roasting tin, toss the red onion, bell pepper, courgette, and cherry tomatoes with 2 tbsp olive oil, dried oregano, salt, and pepper.
- Step 5
Roast the vegetables for 20-25 minutes, until tender and slightly caramelised.
- Step 6
While the vegetables roast, prepare the couscous according to packet instructions (usually involves pouring boiling water over it and leaving to steam). Fluff with a fork.
- Step 7
In a small bowl, whisk together the tahini, juice of half a lemon, 1 tbsp olive oil, minced garlic, and 50ml water. Add more water if needed to reach a pourable consistency. Season with salt and pepper.
- Step 8
Add the cubed halloumi to the roasting tin with the vegetables for the last 10-12 minutes of cooking, or until golden brown and slightly crispy.
- Step 9
Combine the fluffed couscous with the roasted vegetables and halloumi in the roasting tin or a large bowl.
- Step 10
Drizzle with the lemon-tahini dressing and toss gently to combine.
- Step 11
Serve immediately.
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