Description
A vibrant and satisfying dish featuring smoky griddled vegetables, golden halloumi, and fluffy herb-studded couscous. Perfect for a quick, wholesome meal packed with Mediterranean flavor.
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
Instructions
- Place the couscous in a bowl and pour over the boiling vegetable stock. Cover and let sit for 5 minutes until the liquid is absorbed, then fluff with a fork.
- Heat a griddle pan over medium-high heat and lightly brush with olive oil.
- Toss the courgette, aubergine, bell peppers, and red onion with half of the olive oil, salt, and black pepper.
- Grill the vegetables for 3 to 5 minutes on each side until tender and lightly charred.
- Add the halloumi slices to the griddle and cook for 1 to 2 minutes per side until golden with grill marks.
- Stir lemon juice, mint, and parsley into the couscous and season lightly with salt and pepper.
- Divide couscous between plates, top with griddled vegetables and halloumi, and drizzle with remaining olive oil before serving.
Notes
Add cherry tomatoes or mushrooms for extra vegetables.
Swap couscous with quinoa or bulgur for variation.
Top with toasted pine nuts or almonds for added crunch.
Serve with a spoonful of yogurt or extra lemon zest for brightness.
Store leftovers in the fridge for up to 2 days and reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Griddle
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 40 mg
