Photo by Zoshua Colah on Unsplash
Mediterranean Couscous Salad with Roasted Vegetables and Halloumi
Oven-roasted courgette, onion and tomatoes with giant couscous, cubed halloumi, lemon and herbs.
- 150 g giant couscous
- 200 g halloumi cheese
- 200 g cherry tomatoes
- 1 small red onion
- 1 medium courgette
- 3 tbsp olive oil
- 1 whole lemon
- 15 g fresh parsley
- 1 tsp dried oregano
- 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
Cut the halloumi into 1.5cm cubes.
- Step 3
Halve the cherry tomatoes. Cut the red onion into wedges. Slice the courgette into 1cm thick half-moons.
- Step 4
In a large roasting tin, toss the cherry tomatoes, red onion, and courgette with 2 tbsp of olive oil, dried oregano, salt, and pepper.
- Step 5
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelised.
- Step 6
While the vegetables are roasting, cook the giant couscous according to packet instructions. Drain and set aside.
- Step 7
In a small bowl, whisk together the juice of half a lemon, the remaining 1 tbsp of olive oil, and a pinch of salt and pepper to make a dressing.
- Step 8
Finely chop the fresh parsley.
- Step 9
Once the vegetables are roasted, add them to a large bowl with the cooked couscous and the lemon dressing. Toss to combine.
- Step 10
Heat a dry frying pan over medium-high heat. Add the halloumi cubes and fry for 2-3 minutes per side until golden brown and slightly crispy.
- Step 11
Add the fried halloumi to the couscous salad and gently toss. Stir in most of the chopped parsley.
- Step 12
Serve the Mediterranean couscous salad warm, garnished with the remaining fresh parsley and a wedge of lemon.
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