- Halloumi With Roasted Vegetable Couscous.jpg (40.92 KiB) Viewed 372 times
Preparation time: 35 minutes
Serves: 1
No nutritional information available.
Ingredients
- 1 tbsp olive oil, plus extra for brushing and drizzling
- 1 rosemary sprig, leave picked
- 1 small garlic clove, crushed
- ½ small courgette, chopped
- ½ red pepper, deseeded and chopped
- ½ small red onion, chopped
- ½ small carrot, peeled and chopped
- Salt and freshly ground black pepper
- 50g (2oz) couscous
- 65ml (2½fl oz) hot vegetable stock
- ½ x 225g packet halloumi, sliced
- Fresh herbs, to garnish (optional)
Method
1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Line an oven tray with baking paper. Combine the oil, garlic and rosemary in a large bowl. Add the courgette, red pepper, onion and carrot. Season with salt and pepper, then toss to coat. Spread on the tray in a single layer and roast for 25 minutes or until tender.
2. Meanwhile, place the couscous in a large bowl and pour over the stock. Cover with clingfilm or a plate. Stand for 5 minutes or until the stock has been absorbed. Fluff with a fork.
3. Stir the roasted veg into the couscous. Set aside. Coat the halloumi slices in oil. Heat a dry frying pan or griddle pan over a medium - high heat and cook the halloumi for 2 minutes on each side or until golden. Serve the couscous topped with the halloumi, garnished with fresh herbs if using. Serve.
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