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Lemon Herb Halloumi & Roasted Vegetable Couscous
Roasted halloumi and mixed vegetables with oregano, then served with giant couscous cooked to packet instructions.
- 250 g halloumi cheese
- 1 medium courgette
- 1 medium red pepper
- 1 medium red onion
- 200 g cherry tomatoes
- 150 g giant couscous
- 1 whole lemon
- 1 tsp dried oregano
- 3 tbsp olive oil
- 1 small bunch fresh mint
- salt
- black pepper
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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
Chop the halloumi into 2cm cubes. Cut the courgette into chunks, deseed and chop the red pepper into chunks, and cut the red onion into wedges.
- Step 3
Place the halloumi, courgette, red pepper, and red onion on a large baking tray. Add the cherry tomatoes.
- Step 4
Drizzle with 2 tbsp of olive oil, sprinkle with oregano, salt, and pepper. Toss to coat.
- Step 5
Roast for 20-25 minutes, turning halfway, until the vegetables are tender and slightly charred, and the halloumi is golden.
- Step 6
While the vegetables roast, cook the giant couscous according to packet instructions. Drain and set aside.
- Step 7
Zest the lemon and then juice half of it. Finely chop the fresh mint.
- Step 8
In a large bowl, combine the cooked couscous with the roasted vegetables and halloumi. Add the lemon zest, lemon juice, remaining 1 tbsp olive oil, and chopped mint. Season with salt and pepper to taste. Toss gently to combine.
- Step 9
Serve warm.
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