This halloumi and vegetable couscous is a surprisingly filling meal considering there’s no meat in the dish! This dish is best served immediately so you get the gooey softness of the halloumi and the warmth of couscous, however it is just as good served cold. I’m off for a picnic tomorrow and I am going to take some with me. Its a fantastic picnic dish, as it is great for everyone to tuck in and help themselves.
For babies I wouldn’t add the Halloumi as it is too salty, so I’m going to serve it with some cooked salmon. My little man is really good at eating vegetables, which was partially why I cut the courgettes into large chunks. This would be just as nice if you blended it a little as well.
Let me know if you enjoy this recipe.
2 Courgettes, cut lengthways into quarters, then cut widthways to long chunks.
2 small red onions, cut into thin wedges
3 tsp Olive Oil
200g Cherry Tomatoes, cut into quarters
225ml Reduced salt vegetable stock
Lime, zest and juiced
Pepper, to taste
250g Halloumi, cut into 8 slices
30g Toasted Pumpkin Seeds
2 tsp Rose Harissa, mixed with 2 tbsp. water
- Preheat the oven to 230°C. Put the courgettes and onions on a baking tray, and drizzle with 2 tsp Olive Oil. Roast for 12 minutes, then add the tomatoes and cook for a further 5 minutes.
- Make the couscous by adding the boiling stock on top of it, then leave for 5 minutes before fluffing it with a fork and adding the lime and pepper.
- Add the tsp of olive oil into a frying pan, and cook the Halloumi on a high heat on each side for a couple of minutes until it is golden. Add the Harissa mix and cook with the Halloumi until the water evaporates. Be sure to keep turning the Halloumi so it doesn’t burn.
- Stir the vegetables into the couscous and top with Halloumi and pumpkin seeds.