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Greatest plates · Main
Halloumi and roast veg couscous bowl
Golden pan-fried halloumi over herby couscous with sweet roasted vegetables. Bright, filling and great warm or cold for lunch.
Serves 4Prep 15 minCook 25 min
Containsdairy · gluten
Protein 17%Carbs 37%Fat 46%
About 690 kcal a serve — 28 g protein, 62 g carbs, 34 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Roast the veg
200°CHeat the oven to 200°C. Toss the zucchini, capsicum, onion and cherry tomatoes on a tray with 1 tbsp olive oil and the cumin, then roast for 22–25 minutes until tender and charred at the edges.
On the trayRoast →
25 min · 200°C
Soak the couscous
FluffPut the couscous in a bowl, pour over the hot stock, cover and leave for 5 minutes, then fluff with a fork.
In the bowlSoak →
5 min
Fry the halloumi
GoldenHeat a dry pan over medium-high and fry the halloumi slices for 2 minutes each side until golden and crisp.
Into the panFry halloumi →
4 min
Dress the couscous
MixStir the lemon juice, parsley and remaining olive oil through the couscous and season to taste.
In the bowlDress →
Assemble
On topFold the roasted veg through the couscous, then top with the halloumi slices.
Serve
Divide between bowls and serve warm.
Cook's noteFry the halloumi just before serving so it stays squeaky and crisp. For a lighter plate, pile on the roast veg and use less couscous.
Estimated per serve
690 kcal · 28 g protein · 62 g carbs · 34 g fatestimates, within ~10%
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