Photo by Alina Skazka on Pexels
Mediterranean Halloumi and Roasted Vegetable Couscous
Roasted vegetables and halloumi cubes with olive oil and oregano served over couscous prepared with hot vegetable stock.
- 200 g halloumi cheese
- 150 g couscous
- 1 medium red onion
- 1 medium courgette
- 1 medium red bell pepper
- 150 g cherry tomatoes
- 1 whole lemon
- 3 tbsp olive oil
- 1 tsp dried oregano
- 10 g fresh mint
- salt
- black pepper
- 200 ml vegetable stock
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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 red onion, courgette, and red bell pepper into bite-sized pieces.
- Step 3
Cut the halloumi into 1.5cm cubes.
- Step 4
On a large baking tray, toss the chopped vegetables and halloumi with 2 tbsp of olive oil, dried oregano, salt, and pepper.
- 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, and remove from the heat. Let it stand for 5-7 minutes, or until the liquid is absorbed.
- Step 8
Fluff the couscous with a fork.
- Step 9
Zest and juice the lemon. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon zest, lemon juice, and a pinch of salt and pepper.
- Step 10
Finely chop the fresh mint.
- Step 11
Add the roasted vegetables and halloumi to the fluffed couscous. Drizzle with the lemon dressing and toss gently to combine.
- Step 12
Stir in most of the chopped fresh mint.
- Step 13
Serve the couscous bowls, garnished with the remaining fresh mint.
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