Photo by Lisa Fotios on Pexels
Spiced Halloumi and Aubergine Couscous with Lemon-Tahini Dressing
Roasted aubergine, onion and tomatoes mixed with spiced couscous, served with halloumi and lemon-tahini dressing.
- 250 g halloumi cheese
- 1 medium aubergine
- 1 medium red onion
- 200 g cherry tomatoes
- 150 g couscous
- 1 unit vegetable stock cube
- 3 tbsp tahini
- 1 medium lemon
- 2 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 4 tbsp olive oil
- 15 g fresh parsley
- 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 aubergine into 2cm cubes. Peel and cut the red onion into wedges. Halve the cherry tomatoes.
- Step 3
In a large baking tray, toss the aubergine, red onion, and cherry tomatoes with 2 tbsp olive oil, cumin, coriander, smoked paprika, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly caramelised.
- Step 4
While the vegetables are roasting, prepare the couscous. Crumble the vegetable stock cube into a heatproof bowl. Add the couscous and pour over 250ml boiling water. Cover and let stand for 5-7 minutes, then fluff with a fork.
- Step 5
Cut the halloumi into 1.5cm cubes.
- Step 6
In a small bowl, whisk together the tahini, juice of half the lemon, 1 crushed garlic clove, and 2-3 tbsp of water to create a smooth dressing. Season with salt and pepper.
- Step 7
Heat the remaining 2 tbsp olive oil in a non-stick frying pan over medium-high heat. Add the halloumi cubes and fry for 2-3 minutes per side until golden brown and crispy.
- Step 8
Finely chop the fresh parsley.
- Step 9
To serve, divide the fluffed couscous between two plates. Top with the roasted vegetables and crispy halloumi. Drizzle generously with the lemon-tahini dressing and scatter with fresh parsley. Serve immediately.
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