Sticky halloumi couscous bowl
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Your meal prep just got an upgrade. Line up sticky halloumi lunches for the week and enjoy that smug feeling.
Each serving provides 889 kcal, 39.8g protein, 82.8g carbohydrate (of which 27.8g sugars), 41.9g fat (of which 21g saturates), 10g fibre and 5.19g salt.
Ingredients
For the roasted veg and halloumi
- 3 red peppers, deseeded and roughly sliced
- 3 red onions, cut into wedges through the root
- 2 tbsp olive oil
- 2 x 225g/8oz blocks halloumi
For the giant couscous
For the honey oregano glaze
To serve
- 1 baby gem lettuce, leaves separated
- salt and freshly ground black pepper
Method
Preheat the oven to 240C/220C Fan/Gas 9.
Put the peppers and onions on a large roasting tray. Drizzle with the olive oil, season with salt and pepper and toss to coat. Spread into a single layer, then nestle the halloumi blocks among the veg. Roast for 20 minutes, until the veg is beginning to soften and colour.
Meanwhile, put the giant couscous and stock or water in a saucepan and bring to the boil. Reduce to a simmer and cook for 8–10 minutes, until tender. Drain any excess liquid, then rinse briefly in cold water to stop the couscous sticking. Set aside to cool.
For the glaze, mix the honey, extra virgin olive oil and oregano together in a small bowl.
After the veg and halloumi have roasted for 20 minutes, spoon the glaze over the halloumi. Return to the oven for 10–12 minutes, until the halloumi is golden and sticky and the veg is caramelising.
Tip the couscous into a large bowl and stir through the extra virgin olive oil. Add the lemon zest and juice, olives and parsley. Add the roasted peppers and onions, along with the cooking juices from the tray, and fold everything together.
Divide the couscous between bowls or storage containers. Slice the halloumi and use to top the couscous. Tuck in a few baby gem leaves for scooping.
Recipe tips
To store, cool the couscous, vegetables and halloumi, then store in airtight containers in the fridge for up to 3 days. Store the lettuce separately if you can as it's less likely to wilt.
