Description
A vibrant and healthy dish featuring griddled vegetables and halloumi cheese served over fluffy couscous, flavored with fresh herbs and lemon juice. This easy-to-make recipe combines smoky grilled vegetables with the salty, creamy texture of halloumi for a perfect vegetarian meal.
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 the bowl and let it sit for 5 minutes until the liquid is fully absorbed. Then fluff the couscous with a fork to separate the grains.
- Heat the Griddle Pan: Place a griddle pan over medium-high heat and lightly brush it with olive oil to prevent sticking and promote even grilling.
- Season the Vegetables: In a mixing bowl, toss the courgette, aubergine, red and yellow bell peppers, and red onion slices with half of the olive oil, along with salt and black pepper to taste, ensuring they are evenly coated.
- Grill the Vegetables: Arrange the seasoned vegetables on the hot griddle pan and cook them for 3 to 5 minutes on each side, until they become tender and show light char marks, which enhances their flavor.
- Cook the Halloumi: Add the halloumi slices to the griddle and grill for 1 to 2 minutes per side. Cook just until they turn golden brown with distinct grill marks, making sure the cheese softens but doesn’t melt excessively.
- Mix Herbs and Lemon with Couscous: Stir the lemon juice, chopped fresh mint, and parsley into the fluffed couscous. Adjust seasoning with salt and pepper lightly to balance the flavors.
- Assemble and Serve: Divide the herb-infused couscous between serving plates. Top each with the griddled vegetables and halloumi slices, then drizzle the remaining olive oil over everything to add a final touch of richness before serving.
Notes
- Use a non-stick griddle pan or a cast-iron one for best results grilling the vegetables and halloumi.
- Feel free to substitute or add other vegetables like mushrooms or cherry tomatoes for added variety.
- Halloumi can also be grilled on an outdoor barbecue for a smoky flavor.
- To keep the dish lighter, use less olive oil or substitute with a cooking spray.
- This recipe is suitable for vegetarians but not vegan due to the halloumi cheese.
- For a gluten-free option, substitute couscous with quinoa or millet.
