• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 courgettes, cut into long strips

  2. 1 aubergine, halved lengthways and thinly sliced

  3. 1 red pepper, cut into wide strips

  4. 8 cherry tomatoes

  5. 3 tbsp olive oil

  6. 1 garlic clove, crushed

  7. 1 tsp fresh thyme leaves

  8. 250g halloumi cheese

  9. 250g couscous

  10. 400ml boiling vegetable stock, made with a stock cube

Instructions Jump to Ingredients ↑

  1. Put all the vegetables into a bowl. Mix the oil with the garlic and thyme leaves. Season, then drizzle 2 tbsp over the vegetables and toss gently.

  2. Heat a nonstick or ridged griddle until hot. Cook the vegetables, in batches if necessary, on the griddle for 2 minutes on each side or until they are seared golden brown. Keep warm.

  3. Slice the halloumi into eight pieces and put on the griddle. Cook for 1-2 minutes on each side or until lightly coloured. Arrange on a serving plate with the vegetables.

  4. While the cheese is griddling, put the couscous into a heatproof serving bowl and pour over the stock. Stir gently, then cover and leave to soak for 5 minutes. Stir in the remaining olive oil mixture and serve with the halloumi and vegetables.


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