Description
A vibrant and healthy dish featuring griddled halloumi cheese paired with charred vegetables and fluffy couscous, infused with fresh herbs and a hint of lemon. Perfect for a quick, flavorful meal in just 30 minutes.
Ingredients
Scale
Halloumi and Vegetables
- 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. Lightly brush the pan with olive oil to prevent sticking and aid in charring.
- Toss the Vegetables: In a mixing bowl, toss the courgette, aubergine, red and yellow bell peppers, and red onion slices with half of the olive oil, seasoning generously with salt and black pepper.
- Grill the Vegetables: Place the vegetables on the griddle and cook for 3 to 5 minutes on each side until they are tender and have developed appealing grill marks and a slight char.
- Cook 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 and slightly softened in texture.
- Finish the Couscous: Stir in the lemon juice, chopped fresh mint, and parsley into the fluffed couscous. Season lightly with salt and pepper to taste, blending the flavors.
- Assemble and Serve: Divide the herb-infused couscous between plates. Top with the griddled vegetables and halloumi slices. Drizzle the remaining olive oil over the top before serving to add richness and shine.
Notes
- Use a griddle pan or an outdoor grill for authentic char marks and flavor.
- Adjust cooking times depending on vegetable thickness to avoid under or overcooking.
- Halloumi is best served warm to maintain its chewy texture.
- For a spicier twist, add a pinch of chili flakes to the couscous.
- This dish can be made vegetarian and is gluten-free if using gluten-free couscous or alternatives like quinoa.
