Halloumi makes me think of summer. Its salty taste is an ideal accompaniment for many salads and will no doubt appear many times over the coming weeks in different guises. The roast vegetable couscous is not only good with Halloumi, it will sit equally well with mozerella or simple grilled fish or meat. You can always make a big bowl as a side dish for a summer BBQ. This recipe serves 4.
Ingredients
2 bell peppers chopped into large pieces
1 aubergine chopped into quarters
2 courgettes, ends removed cut in quarters
6 plum tomatoes, cut in half
Rapeseed oil
30 g basil chopped finely
240 g wholewheat couscous
Method
- Heat the oven to 180 C. Place the chopped vegetables on a couple of baking sheets. Don’t pack the vegetables too closely together or they will steam rather than roast. Roast for 25 minutes
- Slice the Halloumi into thin slices.
- Allow the vegetables to cool for a couple of minutes.
- Cook the couscous according to the packet instructions.
- Cut the vegetables into small bite sized chunks.
- Fluff the couscous with a fork then mix the vegetables and the basil in.
- Add the oil to a frying pan. Fry the Halloumi slices for a couple of minutes each side.
- Divide the couscous between four plates. Top with the Halloumi and serve.
ChilternEats 