Juicy halloumi slices, with a smoky kick from the paprika and cumin , are a perfect match for fluffy couscous and vibrant Mediterranean veg.
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Add to your supermarket basket....
Pick which supermarket you want to send your ingredients to:
Ingredients
halloumi 225 g (sliced)
red onion 1 (diced)
bell pepper 1 (diced)
courgette 1 (diced)
couscous 240 g
vegetable stock cube 400 g
lemon 2 tbsp (juice)
garlic cloves 2 (crushed)
smoked paprika 1 tsp
ground cumin 1 tsp
fresh parsley 1 handful (chopped)
fresh mint 1 handful (chopped)
olive oil 3 tbsp
Method
Preheat the grill to a medium-high heat. Crush the garlic. Juice the lemon.
In a small bowl, mix together 2/3 of the olive oil, the crushed garlic, paprika, cumin, and lemon juice to make a marinade. Slice the halloumi and place in a shallow ovenproof dish and pour the marinade on top. Allow to marinate while you prep your vegetables.
Meanwhile deseed and roughly dice your preferred colour bell pepper. Roughly dice your courgette and red onion.
Bring the vegetable stock to the boil in a medium saucepan. If you're using a stock cube dissolve it in 100ml boiling water per serving. Add the couscous to your bowl or pan and stir well. Cover and leave for 5 minutes, until all the liquid is absorbed.
Place the halloumi under the grill for 5 minutes each side or until golden and slightly charred.
Whilst the halloumi cooks, heat the remaining olive oil in a frying pan on a medium heat. Add the bell pepper, courgette, and red onion and cook for 5 minutes, stirring from time to time.
Stir the freshly chopped parsley, mint and cooked vegetables into the couscous. Use a fork to make your couscous extra fluffy. Season with salt and pepper to taste. Serve the halloumi on top of the couscous and enjoy!
