Description
A vibrant and healthy dish featuring perfectly griddled vegetables and halloumi cheese served over fluffy, herb-infused couscous. This quick and easy recipe combines smoky charred veggies with the salty, crispy halloumi for a satisfying vegetarian meal ideal for lunch or dinner.
Ingredients
Scale
Vegetables and Halloumi
- 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 it sit for 5 minutes until the liquid is absorbed, then fluff with a fork to separate the grains.
- Heat the griddle pan: Warm a griddle pan over medium-high heat and lightly brush it with olive oil to prevent sticking and promote even grilling.
- Season the vegetables: Toss the courgette, aubergine, bell peppers, and red onion with half of the olive oil along with salt and black pepper to taste, ensuring they are evenly coated.
- Grill the vegetables: Place the seasoned vegetables on the griddle and cook for 3 to 5 minutes on each side until they are tender and have developed attractive light char marks.
- Grill the halloumi: Add the halloumi slices to the griddle and cook for 1 to 2 minutes on each side until golden brown with visible grill marks, making sure they are heated through but not melted.
- Mix herbs and lemon with couscous: Stir the lemon juice, chopped mint, and parsley into the fluffed couscous. Adjust seasoning with salt and pepper to taste.
- Assemble and serve: Divide the herb-infused couscous between plates, top with the griddled vegetables and halloumi slices, then drizzle the remaining olive oil over the dish before serving for added flavor and richness.
Notes
- For extra flavor, consider adding a sprinkle of smoked paprika or chili flakes to the vegetables before grilling.
- Use a non-stick griddle or well-seasoned cast iron pan for best results and easier cleanup.
- Halloumi grills well but can become rubbery if overcooked, so keep an eye on the cooking time.
- This dish can be served warm or at room temperature, making it great for meal prep or picnics.
- Vegetable stock can be substituted with water or chicken stock if preferred, but vegetable stock enhances the flavor of the couscous.
