Description
A vibrant and flavorful dish featuring griddled Mediterranean vegetables and golden halloumi cheese served over fluffy, herb-infused couscous. Perfect for a quick, healthy vegetarian meal that bursts with fresh herbs and charred, smoky notes.
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 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 encourage charring.
- Toss the vegetables: Combine the courgette, aubergine, red and yellow bell peppers, and red onion in a bowl. Add half of the olive oil along with salt and black pepper, then toss to coat evenly.
- Grill the vegetables: Place the vegetables on the hot griddle pan, cooking each side for 3 to 5 minutes until they are tender with attractive grill marks and a slightly charred flavor.
- Cook the halloumi: Add the sliced halloumi to the griddle pan and cook for 1 to 2 minutes on each side until the cheese is golden brown and has grill marks for added texture and taste.
- Flavor the couscous: Stir the lemon juice, chopped fresh mint, and parsley into the couscous. Season with additional salt and pepper if needed.
- Assemble and serve: Divide the herbed couscous between plates, top with the warm griddled vegetables and halloumi, then drizzle with the remaining olive oil before serving immediately.
Notes
- For extra flavor, marinate the vegetables briefly in olive oil, garlic, and herbs before grilling.
- Use a non-stick griddle pan to avoid sticking and make cleaning easier.
- Halloumi can be substituted with paneer or firm tofu for different dietary preferences.
- This dish pairs well with a crisp white wine or a light, refreshing salad for a complete meal.
- To make this meal gluten-free, ensure the couscous is replaced with a gluten-free grain like quinoa or rice.
