Spiced Halloumi & Roasted Vegetable Couscous Salad
Roasted halloumi and vegetables on spiced couscous, using olive oil, smoked paprika, cumin, lemon, mint and parsley.
- 200 g halloumi cheese
- 150 g couscous
- 1 medium red onion
- 1 medium courgette
- 1 medium red bell pepper
- 150 g cherry tomatoes
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin seeds
- 1 whole lemon
- 15 g fresh mint
- 15 g fresh parsley
- salt
- black pepper
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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
Prepare the vegetables: halve and deseed the red pepper, cut into chunks. Trim and slice the courgette into half-moons. Peel and cut the red onion into wedges.
- Step 3
In a large roasting tin, toss the prepared vegetables with 2 tbsp olive oil, smoked paprika, cumin seeds, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly charred.
- Step 4
While the vegetables are roasting, prepare the couscous according to packet instructions. Typically, this involves placing couscous in a heatproof bowl, pouring over boiling water or vegetable stock (check packet for ratio), covering, and leaving to stand for 5-7 minutes.
- Step 5
Cut the halloumi into 1.5cm cubes.
- Step 6
Once the vegetables have roasted for about 15 minutes, add the halloumi cubes to the roasting tin, tossing them with the vegetables and any remaining oil. Continue roasting for the final 10 minutes, until the halloumi is golden and slightly crisp.
- Step 7
Fluff the cooked couscous with a fork. Halve the cherry tomatoes.
- Step 8
Make the dressing: Juice half the lemon into a small bowl. Whisk in 2 tbsp olive oil, salt, and pepper. Finely chop the fresh mint and parsley and stir into the dressing.
- Step 9
In a large bowl, combine the fluffed couscous, roasted vegetables, and cherry tomatoes. Pour over the lemon-herb dressing and toss gently to combine.
- Step 10
Serve the couscous salad warm, topped with the spiced halloumi cubes.
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