Mediterranean Halloumi with Lemon-Herb Couscous
Roasted halloumi and blistered tomatoes, served with couscous prepared by pouring into a heatproof bowl for steaming.
- 250 g halloumi cheese
- 150 g couscous
- 300 ml vegetable stock
- 200 g cherry tomatoes
- 150 g cucumber
- 50 g red onion
- 15 g fresh mint
- 15 g fresh parsley
- 1 whole lemon
- 2 tbsp olive oil
- 5 g 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
Slice the halloumi into 1cm thick pieces.
- Step 3
In a bowl, toss the cherry tomatoes, chopped cucumber, and thinly sliced red onion with 15ml of olive oil, salt, and pepper. Spread onto a baking tray.
- Step 4
Place the halloumi slices on the same baking tray, ensuring they are not overcrowded. Sprinkle with dried oregano.
- Step 5
Roast for 15-20 minutes, or until the halloumi is golden brown and the tomatoes are slightly softened and blistered.
- Step 6
While the halloumi and vegetables are roasting, prepare the couscous. Place the couscous in a heatproof bowl.
- Step 7
Bring the vegetable stock to a boil in a small saucepan. Pour the boiling stock over the couscous, cover with cling film, and let it stand for 5 minutes.
- Step 8
Fluff the couscous with a fork.
- Step 9
Finely chop the fresh mint and parsley.
- Step 10
Add the chopped herbs, the remaining 15ml of olive oil, and the juice of half a lemon to the couscous. Season with salt and pepper to taste. Mix well.
- Step 11
Serve the roasted halloumi and vegetables over the lemon-herb couscous.
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