Photo by Piriyonel Piri on Pexels
Lemon Herb Halloumi with Roasted Vegetables and Giant Couscous
Roasted courgette, red onion and cherry tomatoes are served with giant couscous and lemon-dressed halloumi.
- 250 g halloumi cheese
- 150 g giant couscous
- 200 g cherry tomatoes
- 1 medium courgette
- 1 medium red onion
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 10 g fresh parsley
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Chop the courgette into 2cm chunks. Cut the red onion into wedges. Halve the cherry tomatoes. Mince the garlic.
- Step 3
In a large bowl, toss the courgette, red onion, cherry tomatoes, and minced garlic with 3 tbsp of olive oil, dried oregano, dried thyme, lemon zest, salt, and pepper.
- Step 4
Spread the vegetables in a single layer on a baking tray.
- Step 5
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelised. Stir halfway through.
- Step 6
While the vegetables are roasting, cook the giant couscous according to packet instructions. Drain and set aside.
- Step 7
Cut the halloumi into 1cm thick slices.
- Step 8
In a small bowl, whisk together the remaining 1 tbsp of olive oil and lemon juice.
- Step 9
Brush the halloumi slices with the lemon-herb dressing.
- Step 10
Heat a griddle pan or frying pan over medium-high heat. Cook the halloumi for 2-3 minutes per side until golden brown and slightly crispy.
- Step 11
In a bowl, combine the cooked giant couscous with the roasted vegetables. Toss gently.
- Step 12
Serve the lemon herb halloumi slices alongside the roasted vegetable and couscous mixture. Garnish with chopped fresh parsley.
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