One Pan Roasted Vegetable Couscous With Halloumi

Name: One Pan Roasted Vegetable Couscous With Halloumi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving
Ingredients: 3 peppers; 1 zucchini; 1 red onion; 7 ounces tomatoes; 3.5 ounces kalamata olives; 5 ounces couscous; 1.5 teaspoons oregano; 8.5 fluid ounces stock; 9 ounces halloumi cheese; 2 tablespoons olive oil; 2 tablespoons white wine vinegar; 1 queeze lemon juice; Greek yoghurt or tzatziki and lemon wedges

User Reviews

4.3

12 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4
Calories
494 kcal
Course
Main Course
Cuisine
Mediterranean

One Pan Roasted Vegetable Couscous With Halloumi

Emmett Bennett

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Delicious roasted vegetables with a Greek twist. Add couscous to the dish, and top with crispy halloumi cheese. This can be either a main meal in itself, or a tasty side to meat or fish.

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Ingredients

Servings

for the Greek couscous

3 peppers (peppers (UK), capsicum (Aus)) green, red, yellow, or a mixture!, chopped into medium pieces
1 zucchini / courgette, sliced
1 red onion large, chopped into chunks
7 ounces tomatoes (I used baby tomatoes)
3.5 ounces kalamata olives pitted
5 ounces couscous (dried - I used just under a cup)
1.5 teaspoons oregano dried
8.5 fluid ounces stock (broth) chicken or vegetable (1 cup) Alternatively use water or wine or a mixture.

to add at the end

9 ounces halloumi cheese (1 'log' = 250 grams in the UK) replace with feta cheese if you don’t want to use halloumi
2 tablespoons olive oil
2 tablespoons white wine vinegar (or apple cider vinegar)
1 queeze lemon juice
Greek yoghurt or tzatziki and lemon wedges to serve

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Instructions

Preheat the oven to 355F / 180C.
Put the peppers, zucchini, and onion in a large roasting dish, drizzle with a little olive oil and roast for 20 minutes.
Add the tomatoes and olives and roast for another 10 minutes.
Scatter the couscous and oregano over the dish, and pour over the water or stock. Cover tightly with aluminium foil and bake for 10 minutes more.
Meanwhile, slice the halloumi cheese into roughly 1 – 2 cm slices, then cook in a dry frying or griddle pan for a few minutes on each side until browned and crispy.
Remove the couscous and vegetables from the oven and fluff up with a fork. Combine the olive oil, vinegar and lemon juice and stir through the dish.
Serve topped with the halloumi cheese and big dollops of Greek yoghurt or tzatziki.

Equipments used:

Notes

Varying it: You can vary the veggies you use in this dish. I find sweet potato and eggplant work particularly well, as do mushrooms and asparagus (add at the same time as the tomatoes and olives).
How to serve: This dish is nice served by itself, but it's also delicious with some baked salmon on the side. But actually any kind of grilled fish or meat would go well.
Not a fan of couscous? You can use brown rice, quinoa, farro, bulgur wheat or giant couscous (pasta) instead. In this case though stir it through cooked when you add the dressing and omit the stock/broth.

Nutrition Information

Show Details

Calories 494kcal (25%) Carbohydrates 41g (14%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 12g (60%) Sodium 1418mg (59%) Potassium 552mg (16%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 3550IU (71%) Vitamin C 131.6mg (146%) Calcium 697mg (70%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 494 kcal

% Daily Value*

Calories	494kcal	25%
Carbohydrates	41g	14%
Protein	21g	42%
Fat	27g	42%
Saturated Fat	12g	60%
Sodium	1418mg	59%
Potassium	552mg	12%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	3550IU	71%
Vitamin C	131.6mg	146%
Calcium	697mg	70%
Iron	1.5mg	8%