One Pan Roasted Vegetable Couscous With Halloumi
User Reviews
4.3
12 reviews
Good
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
494 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
One Pan Roasted Vegetable Couscous With Halloumi
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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
for the Greek couscous
- 3 pepper 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 tomato 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 to serve, or tzatziki; with lemon wedges
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
(12%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
12 reviews
Good
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