Description
A vibrant and healthy vegetarian dish featuring grilled vegetables and halloumi cheese served over fluffy couscous infused with fresh herbs and lemon juice. Perfect for a quick and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Halloumi
- 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
Couscous
- 150 g couscous
- 200 ml boiling vegetable stock
- 1 tablespoon lemon juice
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the couscous: 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 to separate the grains.
- Heat the griddle pan: Preheat a griddle pan over medium-high heat and lightly brush it with olive oil to prevent sticking and develop grill marks.
- Season the vegetables: Toss the courgette, aubergine, red and yellow bell peppers, and red onion with half of the olive oil, salt, and black pepper until evenly coated.
- Grill the vegetables: Place the seasoned vegetables on the griddle and cook for 3 to 5 minutes on each side, until they are tender and have appealing light char marks.
- Grill the halloumi: Add the halloumi slices to the griddle pan and cook for 1 to 2 minutes per side until golden brown with distinct grill marks, ensuring the cheese is slightly softened but retains its shape.
- Flavor the couscous: Stir lemon juice, chopped fresh mint, and parsley into the fluffed couscous, then season lightly with salt and pepper to taste.
- Plate and serve: Divide the couscous between plates, top with the griddled vegetables and halloumi slices, and drizzle the remaining olive oil over the dish before serving to enhance flavor and moisture.
Notes
- Use a non-stick griddle pan for easier cooking and cleaning.
- You can substitute vegetable stock with water if preferred, but stock adds more flavor.
- If halloumi is not available, firm tofu can be grilled as a vegan alternative, though it will change the flavor and texture.
- To speed up couscous preparation, ensure the vegetable stock is boiling before pouring over couscous.
- Serve with a side of fresh salad or a dollop of yogurt for extra creaminess.
