Description
A vibrant and delicious recipe featuring grilled vegetables and halloumi cheese served over fluffy couscous. This dish combines the smoky flavors of courgette, aubergine, bell peppers, and red onion with the salty, golden char of halloumi, all enhanced with fresh herbs and a touch of lemon for brightness. Perfect for a quick, healthy vegetarian meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Cheese
- 200 g halloumi cheese, sliced
- 1 courgette, sliced lengthwise
- 1 aubergine (eggplant), 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 the couscous absorb the liquid for 5 minutes. Then, fluff it gently 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 to add flavor.
- Season the vegetables: In a mixing bowl, toss the sliced courgette, aubergine, red and yellow bell peppers, and red onion with half of the olive oil, salt, and black pepper to coat evenly.
- Grill the vegetables: Arrange the vegetables on the griddle and cook for 3 to 5 minutes on each side until they are tender and have developed light char marks, enhancing their natural flavors.
- Grill the halloumi: Add the halloumi slices to the hot griddle and cook for 1 to 2 minutes on each side until they turn golden brown and show distinct grill marks, giving them a crispy texture.
- Mix herbs and lemon with couscous: Stir the lemon juice, chopped fresh mint, and parsley into the fluffed couscous. Season lightly with additional salt and black pepper to taste.
- Serve: Divide the couscous between two plates, top with the griddled vegetables and halloumi, and finish by drizzling the remaining olive oil over the dish. Serve immediately for the best flavor and texture.
Notes
- You can substitute the vegetable stock with chicken stock if not strictly vegetarian.
- To add a bit of heat, sprinkle some chili flakes on the vegetables before grilling.
- For a gluten-free option, replace couscous with quinoa or rice.
- Ensure the griddle pan is properly preheated to get good grill marks on the halloumi and vegetables.
- Try adding a dollop of Greek yogurt or a squeeze of extra lemon juice when serving for extra creaminess and tang.
