Name: Griddled Vegetables and Halloumi with Couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 200 g halloumi cheese, sliced; 1 courgette, sliced lengthwise; 1 aubergine, sliced; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 red onion, sliced; 2 tablespoons olive oil; Salt to taste; Black pepper to taste; 150 g couscous; 200 ml boiling vegetable stock; 1 tablespoon lemon juice; 1 tablespoon fresh mint, chopped; 1 tablespoon fresh parsley, chopped

I love how colorful, fresh, and satisfying this Griddled Vegetables and Halloumi with Couscous recipe feels on the plate. It brings together smoky vegetables, salty golden halloumi, and fluffy herb-studded couscous in a way that feels both light and filling. I find it perfect for a quick lunch or an easy weeknight dinner when I want something wholesome, vibrant, and full of Mediterranean flavor.

Why You’ll Love This Recipe

I love this recipe because it is simple to make but still feels special enough to serve for a beautiful meal. The griddled vegetables bring a deep smoky flavor, while the halloumi adds a rich, salty bite that works so well with the soft couscous. I also like that this dish comes together in just 30 minutes, which makes it ideal when I want something fast without giving up freshness or flavor. Another reason I keep coming back to it is how balanced it feels, with vegetables, herbs, cheese, and grains all in one bowl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g halloumi cheese, sliced

1 courgette, sliced lengthwise

1 aubergine, sliced

2 tablespoons olive oil

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

Salt to taste

1 red onion, sliced

Black pepper to taste

150 g couscous

1 tablespoon lemon juice

200 ml boiling vegetable stock

1 tablespoon fresh mint, chopped

1 tablespoon fresh parsley, chopped

Directions

I start by placing the couscous in a bowl and pouring over the boiling vegetable stock. Then I cover it and let it sit for about 5 minutes until all the liquid is absorbed before fluffing it gently with a fork.

Next, I heat a griddle pan over medium-high heat and lightly brush it with a little olive oil. I toss the courgette, aubergine, bell peppers, and red onion with half of the olive oil, along with salt and black pepper, so everything is evenly coated.

I grill the vegetables for about 3 to 5 minutes on each side until they are tender and lightly charred. After that, I place the halloumi slices onto the hot griddle and cook them for 1 to 2 minutes per side until they turn golden and develop those lovely grill marks.

To finish the couscous, I stir in the lemon juice, chopped mint, and chopped parsley, then season it lightly with salt and pepper. I divide the couscous between serving plates, top it with the griddled vegetables and halloumi, and drizzle over the remaining olive oil before serving right away.

Servings and timing

I get 2 servings from this recipe, which makes it a great option for a cozy lunch or dinner for two. I only need 15 minutes for prep time and 15 minutes for cooking, so the total time comes to 30 minutes. Each serving contains about 420 kcal.

Variations

I like changing this dish depending on what I have in the kitchen. Sometimes I add cherry tomatoes or mushrooms to the griddle for even more vegetable flavor. I also enjoy swapping couscous for quinoa or bulgur when I want a slightly different texture. For extra brightness, I sometimes add a little lemon zest or a spoonful of yogurt on the side. When I want more crunch, I sprinkle over some toasted pine nuts or chopped almonds before serving.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. I find it best to keep the halloumi and couscous together only if I plan to eat them soon, since halloumi can become firmer after chilling. To reheat, I warm the vegetables and halloumi in a skillet over low to medium heat for a few minutes until heated through. I usually fluff the couscous with a fork and warm it gently in the microwave or in a pan with a small splash of stock or water to keep it from drying out.

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FAQs

Can I make this recipe ahead of time?

I can prepare the couscous and grill the vegetables ahead of time, then assemble everything just before serving. I think it tastes best fresh, especially because halloumi has the nicest texture right after cooking.

What can I use instead of halloumi?

I sometimes use paneer or grilled feta as an alternative, although the flavor and texture will be a little different. Halloumi is especially good here because it holds its shape and grills beautifully.

Can I use a regular frying pan instead of a griddle pan?

I can absolutely use a regular frying pan if I do not have a griddle pan. I may not get the same grill marks, but the vegetables and halloumi will still taste delicious.

Is this recipe suitable for meal prep?

I find this recipe works fairly well for short-term meal prep. I like preparing it for the next day’s lunch, though I think the vegetables and halloumi are at their best when freshly cooked.

How can I add more protein to this dish?

I like adding chickpeas or lentils to the couscous when I want to make it even more filling. Those ingredients blend in nicely with the Mediterranean flavors and keep the meal vegetarian.

Conclusion

I think this Griddled Vegetables and Halloumi with Couscous recipe is a wonderful choice when I want a meal that is easy, colorful, and full of fresh flavor. The mix of smoky vegetables, golden halloumi, and bright herbed couscous makes every bite satisfying. I love that it is quick enough for a busy day but still feels like something special I made with care.

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