Spiced Halloumi & Roasted Vegetable Traybake with Lemon & Herb Couscous
Roasted traybake of halloumi cubes and mixed vegetables seasoned with olive oil, smoked paprika and oregano, served with couscous made with hot stock.
- 250 g Halloumi cheese
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Courgette
- 1 medium Red onion
- 200 g Cherry tomatoes
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- ½ tsp Dried oregano
- ½ tsp Garlic granules
- ½ tsp Salt
- ¼ tsp Black pepper
- 150 g Couscous
- 200 ml Vegetable stock (hot)
- 15 g Fresh parsley
- ½ medium Lemon
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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
Cut the halloumi into 2cm cubes. Deseed and chop the bell peppers into 2-3cm pieces. Chop the courgette into similar sized pieces. Quarter the red onion.
- Step 3
In a large bowl, combine the halloumi, bell peppers, courgette, red onion, and cherry tomatoes.
- Step 4
Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, dried oregano, garlic granules, salt, and black pepper. Toss everything together until well coated.
- Step 5
Spread the seasoned vegetables and halloumi in a single layer on a large baking tray.
- Step 6
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly charred, and the halloumi is golden brown and slightly crispy. Flip halfway through cooking.
- Step 7
While the traybake is cooking, prepare the couscous. Place the couscous in a heatproof bowl.
- Step 8
Pour the hot vegetable stock over the couscous, ensuring it is fully submerged. Cover the bowl with a plate or cling film and let it stand for 5 minutes, or until all the liquid has been absorbed.
- Step 9
Fluff the couscous with a fork. Finely chop the fresh parsley and add it to the couscous. Squeeze the juice from half a lemon over the couscous and drizzle with the remaining 1 tablespoon of olive oil. Season with a pinch of salt and pepper, then mix well.
- Step 10
Once the traybake is ready, divide the lemon and herb couscous between two plates and top with the roasted halloumi and vegetables. Serve immediately.
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