Lemony Halloumi Couscous with Roasted Courgette and Cherry Tomatoes

Name: Lemony Halloumi Couscous with Roasted Courgette and Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean-inspired
Ingredients: 250 g courgette (Cut into 1.5cm half-moons. In April, local field-grown courgettes are usually not in season, so imported ones are the usual choice.); 250 g cherry tomatoes (Leave whole if small, or halve larger ones. In April, greenhouse tomatoes are usually the best option.); 120 g red onion (Cut into thin wedges); 2 cloves garlic (Finely grated or minced); 30 ml olive oil (Use regular olive oil for roasting and frying); 225 g halloumi (Slice into 8 pieces. Most supermarkets carry it. If unavailable, use grilling cheese with similar firmness.); 140 g couscous (Plain medium couscous); 180 ml boiling water (For soaking the couscous); 1 piece lemon (Finely zest first, then juice); 15 g flat-leaf parsley (Roughly chopped. You can swap half with mint for a cooler flavour.); to taste salt (Go lightly because halloumi is salty); to taste black pepper (Freshly ground if possible)

Roasted courgette, sweet tomatoes, and golden halloumi are tossed with fluffy couscous, lemon, and herbs. It is fresh, savoury, and easy enough for a relaxed dinner.

40 mineasyServes 2Mediterranean-inspired

Estimated nutrition

590cal

Per serving

24g

Protein

48g

Carbs

33g

Fat

Fiber 5gSugar 10gSodium 1130mg

Estimate only. Actual values vary with brands, portions, and substitutions.

Cook this for

servings, with ingredients and method scaled together

Ingredients

Method

01
Heat your oven to 220°C (425°F). Line a tray or lightly oil it. The oven is ready when it feels hot as soon as you open the door and the tray is warm to the touch.
Tip · Preheating first helps the vegetables roast and brown instead of steaming.
02
Toss 250 g courgette, 250 g cherry tomatoes, 120 g red onion, 15 ml olive oil, half the 2 cloves garlic, and a small pinch of to taste salt and to taste black pepper on the tray until glossy and evenly coated.
Tip · A light, even coating of oil helps the edges caramelise and gives better flavour.
03
Roast the tray on the middle shelf for 20 to 25 minutes, turning once halfway, until the courgette is tender and browned at the edges and the tomatoes look wrinkled and juicy.
Tip · Turning once exposes more surface to the hot tray, so the vegetables colour more evenly.
04
Put 140 g couscous, the remaining half of the 2 cloves garlic, half the ½ piece lemon, and 5 ml olive oil in a heatproof bowl. Pour over 180 ml boiling water, cover, and leave until the grains look swollen.
Tip · Covering traps steam, which softens the couscous without boiling it on the hob.
05
Heat a frying pan over induction setting 6 out of 9 for 2 minutes. Add 10 ml olive oil and fry 225 g halloumi until deep golden, smelling savoury, and lightly squeaking when pressed.
Tip · Halloumi browns best in a hot pan with a little oil. The crust adds flavour and keeps the inside springy.
06
Fluff the couscous with a fork until the grains separate. It should look light and not clumped, with steam still rising from the bowl.
Tip · Fluffing with a fork breaks up the grains gently so the couscous stays airy.
07
Add the roasted vegetables, all their tray juices, the 225 g halloumi, the rest of the ½ piece lemon, ½ piece lemon, and 15 g flat-leaf parsley to the couscous. Toss gently until glossy and evenly mixed.
Tip · The hot couscous absorbs the tray juices and lemon, so every spoonful tastes seasoned rather than dry.
08
Taste and add more lemon juice, salt, or pepper if needed. Serve at once while the halloumi is warm and the tomatoes are still soft and juicy.
Tip · Final seasoning wakes up the whole dish. Lemon sharpens it, while a small pinch of salt can balance the couscous.

#quick #oven-roasted #vegetarian #beginner-friendly #weeknight #balanced