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4.3 from 12 votes

One Pan Roasted Vegetable Couscous With Halloumi

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 355F / 180C.
  2. Put the peppers, zucchini, and onion in a large roasting dish, drizzle with a little olive oil and roast for 20 minutes.
  3. Add the tomatoes and olives and roast for another 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve topped with the halloumi cheese and big dollops of Greek yoghurt or tzatziki.

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

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

% 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.