Roasted Veg & Halloumi Couscous Bowl

Ingredients · per serving

• 1 tsp Dried oregano
• ½ lemon Lemon
• 1 small courgette Courgette
• to taste Black pepper
• small handful Fresh mint or parsley
• 2.5 tbsp Olive oil
• 100 g Halloumi
• 60 g Couscous
• 1 pepper Red pepper
• 1 small onion Red onion
• to taste Salt

Instructions

1. Preheat oven to 220°C (200°C fan). Line a tray with parchment.
2. Chop the courgette and pepper into 2cm chunks. Cut the onion into wedges. On the tray, toss with 1.5 tbsp olive oil, dried oregano, salt, and pepper.
3. Roast 20 min, turning halfway.
4. Meanwhile, put the couscous in a heatproof bowl. Pour over 100ml just-boiled water, the lemon zest, and a pinch of salt. Cover with a plate. Leave 8 min.
5. Cut the halloumi into 1cm slices. Pat very dry.
6. After the veg has had 20 min, add the halloumi slices to the tray. Roast 8 min more until halloumi is golden.
7. Fluff the couscous with a fork. Stir in 1 tbsp olive oil, lemon juice, and chopped fresh herbs.
8. Pile into a bowl. Top with the roasted veg + halloumi. Scatter extra herbs and a final drizzle of olive oil.

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