Ottolenghi-Style Couscous with Roasted Vegetables and Halloumi
Roasted halloumi and vegetables tossed with olive oil, oregano, cumin, and served with couscous, mint, parsley, lemon, and pomegranate.
- 200 g halloumi cheese
- 1 medium red onion
- 1 medium bell pepper (any colour)
- 1 medium courgette
- 150 g cherry tomatoes
- 4 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp cumin seeds
- 150 g couscous
- 300 ml vegetable stock
- 15 g fresh mint
- 15 g fresh parsley
- ½ whole lemon
- 50 g pomegranate seeds
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
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 2cm cubes.
- Step 3
Chop the red onion into wedges. Deseed and chop the bell pepper and courgette into bite-sized pieces.
- Step 4
Halve the cherry tomatoes.
- Step 5
In a large roasting tin, toss the red onion, bell pepper, courgette, and cherry tomatoes with 3 tbsp of olive oil, dried oregano, cumin seeds, salt, and black pepper.
- Step 6
Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelised.
- Step 7
Add the halloumi cubes to the roasting tin for the last 10 minutes of cooking, tossing gently to coat in the oil and juices.
- Step 8
While the vegetables are roasting, prepare the couscous. Place the couscous in a heatproof bowl.
- Step 9
Heat the vegetable stock with the remaining 1 tbsp of olive oil until simmering.
- Step 10
Pour the hot stock over the couscous, cover tightly with a lid or cling film, and leave to stand for 5-7 minutes.
- Step 11
Fluff the couscous with a fork.
- Step 12
Finely chop the fresh mint and parsley.
- Step 13
Squeeze the juice of half a lemon over the couscous.
- Step 14
Add the chopped herbs to the couscous and stir well.
- Step 15
To serve, spoon the couscous into bowls and top with the roasted vegetables and halloumi.
- Step 16
Scatter with pomegranate seeds.
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