ROASTED VEGETABLES & GRILLED HALLOUMI WITH AROMATIC COUSCOUS
A vibrant, healthy dish combining tender roasted vegetables and grilled halloumi cheese served over fragrant couscous tossed with fresh herbs and a spicy lemon dressing. Perfect as a festive vegetarian main or side, with an option to skewer the veggies and cheese for a stunning presentation.
π₯£ Ingredients
Couscous & Herbs:
- 1 cup couscous (200 g)
- 1/2 bunch parsley, finely chopped
- 5 sprigs fresh mint, chopped
- Salt and pepper to taste
Grilled Cheese:
- 250 g halloumi or similar grilling cheese
Roasted Vegetables:
- 1 small zucchini, quartered into rounds
- 1 very small eggplant, quartered into rounds
- 10 cherry tomatoes (whole)
- 10 small mushrooms, halved or quartered
- 1 red bell pepper, cut into squares
- Optional additions: diced sweet potatoes, cauliflower florets, carrot rounds, onion slices
- 3 tbsp olive oil
Dressing:
- 6 tbsp olive oil
- Juice of 1 lemon
- 2 tsp sweet paprika paste
- 1/4 tsp hot chili paste (harissa)
- 1/4 tsp ground cumin
Instructions
- Prepare the Vegetables
- Cut vegetables as specified.
- Toss with salt and olive oil to coat evenly.
- Roast bell peppers alone at 200Β°C (392Β°F) for 10 minutes.
- Add sweet potatoes, cauliflower, and carrots if using, then add remaining vegetables. Roast for 20 more minutes, stirring halfway.
- For extra crispness, grill for 5 minutes at the end.
- Make the Dressing
- Whisk together olive oil, lemon juice, sweet paprika paste, chili paste, and cumin until smooth.
- Prepare the Couscous
- Place couscous in a bowl with a pinch of salt.
- Pour equal volume of boiling water over it, cover, and let sit 5 minutes.
- Fluff with a fork to separate grains.
- Stir in a little more than half the dressing until evenly colored.
- Add chopped parsley and mint; season with salt to taste.
- Combine and Serve
- Toss roasted vegetables with remaining dressing.
- Spread couscous on a serving platter, arrange vegetables around the edges.
- Slice halloumi into 1 cm thick pieces.
- Grill slices in a hot grill pan without oil for about 2 minutes per side until grill marks appear.
- Place grilled halloumi atop the couscous and serve.
π‘ Tips
- Using the best quality, fresh herbs brightens the couscous.
- Grilling halloumi without oil prevents sticking and adds smoky flavor.
- Skewering vegetables and halloumi before grilling adds a festive touch.
- Serve with tzatziki for a cool, creamy contrast.
π Final Thoughts
This dish delivers a delicious balance of textures and flavors β smoky grilled halloumi, sweet and tender roasted vegetables, and fragrant spiced couscous. Itβs a colorful, satisfying meal perfect for vegetarian menus or as a vibrant side dish.